Spicy Cheese Bread

Put the cheese, cheddar cheese, mozzarella, and sambal in a food processor, and grind finely.

Heat the unsalted butter in a frying pan over medium-high heat. Add the flour and stir with a whisk until combined. Add the water and crumble the chicken stock cube over the frying pan. Stir until the mixture thickens. Lastly, add the finely ground cheese mixture. Cook until combined. Let the cheese mixture cool.

Place the cheese mixture on a sheet of plastic wrap and spread it evenly. Wrap it tightly and place it in the freezer until firm

In a bowl, combine the flour with fine semolina, salt, sugar, yeast, sunflower oil, and (lukewarm) water. Mix well and knead for 10-12 minutes.

Cover the dough and let it rise for 1 hour in a warm place or until it has doubled in size.

Put the cheese, red onion, sambal, and dried parsley in a food processor, grind finely, and set aside.

Remove the cheese mixture from the freezer and divide it into pieces. I like to be generous when it comes to cheese, but you can decide how much cheese filling you want to use.

Divide the dough into 9 pieces (50 grams each) and shape them into balls.

Take a ball of dough and place it on a floured work surface. Roll it out into a circle of 14 cm.

Place a piece of the cheese mixture on the dough. Fold the dough over and press the edges firmly so that none of the cheese mixture will leak out.

Place the dough on a baking sheet lined with parchment paper. Spread a layer of cream cheese on top and sprinkle some of the cheese-onion mixture over it. Let the dough rise for 30 minutes in a warm place or until it has doubled in size.

Bake the spicy cheese bread in a preheated oven at 200°C for 10-15 minutes. Keep an eye on the baking time, as every oven works differently.

Let the bread cool slightly before serving due to the hot cheese. Bismillah, enjoy your meal!