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735g (1 lb 10 oz) plain (all-purpose) flour, plus extra for dusting
1½ tsp fine cooking salt
375ml (13 fl oz) milk
25g (0.8 oz) butter, melted, plus an extra 50g (1.7 oz), melted
¼ cup honey
7g (0.25 oz) dry active yeast
2 eggs
125g (4.5 oz) or about 20 cheese slices, cut into triangles
¼ cup finely chopped coriander (cilantro)
¼ cup finely grated parmesan cheese
2 tsp white sesame seeds
sweet chilli sauce (try my homemade chilli sauce recipe or use store-bought), to serve
Place the flour and salt in a large bowl. Mix until well combined.
Place the milk in a saucepan and heat over medium heat until lukewarm. Remove from heat and stir through 25g of the melted butter. Then add the honey and yeast. Mix until well combined. Add the eggs and gently whisk until just combined.
Pour the milk mixture into the flour and use a fork to mix until a rough dough forms. Then knead the dough (either in the bowl or on a lightly floured surface) for 10 minutes or until a smooth dough forms. Place into a clean bowl, cover and place in the fridge overnight.
Preheat oven to 180°C (350°F).
The next day, take the dough out and place it onto a lightly floured work surface. Divide the dough into 14 pieces. Roll each piece into a ball. Dip each ball into the remaining 50g melted butter before placing into a cast iron skillet.
Stuff the cheese slices and coriander in and around the dough balls. Sprinkle over the grated parmesan cheese and the sesame seeds. Bake in the preheated oven for 25 minutes or until golden brown on top and cooked through. Remove from the oven and allow to cool for 20 minutes before serving straight from the skillet. Serve with sweet chilli sauce on the side for dunking.
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