Soft and cheesy mozzarella stuffed bread

Dough: 2 eggs 35g sugar 580g bread flour (I used @kingarthurbaking) 12g kosher salt 35g softened unsalted butter 100g whole milk 6g instant yeast

Tangzhong: 120g whole milk 120g water 40g bread flour

+4 mozzarella sticks cut into 3 sections (12 total)

1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 5 mins

2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size

4. Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x13” pan

5. Doing one at a time, roll the dough into a long oval ~9” long. Cut slits lengthwise as shown in the video, making sure to stop 3/4 of the way. Place the cheese at the end with no slits and roll into a log. Place into the pan. Repeat with remaining dough and cheese

6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F

7. Lightly brush with a little milk before baking. Bake for 25-30mins or until the top is golden

8. Optional: brush with 1 tbsp of melted butter mixed with 1 tbsp of honey for a shiny top