How to Make Pan Casero | Bolivian Cheese Bun Recipe

Pan casero are delicious cheese filled buns commonly eaten in Bolivia.
I have seen several versions of this. Most of them simply have a little cheese or a cheese mixture spread over the top, but in this recipe, we will make a well in the dough and fill up with cheese. When it comes to cheese - the more the better is how I see it.

Making these reminded me of Norwegian custard buns which look like a sweet version of this. Breads all over the world can be remarkably similar sometimes.
I would suggest you trying both if you love soft buns with various fillings.

Besides the recipe and the delicious result, I would like to point out an important lesson here. This dough is made with a preferment or a sponge if you will. This affects the way we control the final dough temperature. Because the sponge must ferment, we use warmer liquid to get the fermentation going. This in turn will come into play once we add the rest of the ingredients and start kneading.
If your preferment is warm and you add warm flour and warm egg etc., then the final dough temperature after kneading will be too high. Normally I would use cold milk to make a regular dough, and this would counteract the temperature I add during kneading. In this case the only ingredients that we can control are the remaining flour and the egg.
Refrigerate them while the preferment is rising. My flour and egg were at around 13C (55F). This ensured that the final dough temperature after kneading came to be 25C (77F), which is what we normally aim for.
This goes for any bread made using a preferment.

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CHAPTERS
0:00 Intro
0:54 Ingredients & equipment
1:26 Making the filling
2:00 Preferment
2:50 Mixing final dough
4:10 Bulk proof, dividing & preshaping
5:15 Resting, stretching & final proof
6:30 Filling the buns
7:42 Baking & the result
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Видео How to Make Pan Casero | Bolivian Cheese Bun Recipe канала ChainBaker