Ham and Cheese Pockets (Print Version)

# Ingredients:

→ Buns

01 - 380 g all-purpose flour
02 - 240 ml whole milk, lukewarm
03 - 1 packet active-dry yeast
04 - 80 ml vegetable oil
05 - 60 g granulated sugar
06 - 5 g salt

→ Béchamel Sauce

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 240 ml warm milk
10 - Salt, to taste
11 - Freshly cracked pepper, to taste
12 - Ground nutmeg, optional

→ Filling

13 - 4 slices ham
14 - 60 g grated Swiss cheese

# Instructions:

01 - Pour lukewarm milk into a measuring jug, sprinkle the active-dry yeast over the surface, and let stand for 5–10 minutes until slightly foamy.
02 - In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Using a stand mixer or dough hook, add the yeast-milk mixture to the dry ingredients and mix until a dough begins to form.
03 - Gradually pour in vegetable oil, 2 tablespoons at a time, mixing thoroughly after each addition. Continue mixing for 3–5 minutes until the dough is smooth and elastic.
04 - Shape the dough into a ball and place in a buttered bowl. Cover with a cloth and allow to rise in a warm environment for 1 hour.
05 - Melt butter in a saucepan over medium heat. Add flour and a pinch of salt; cook, stirring frequently, until pale golden. Gradually whisk in the milk in two additions, stirring until smooth. Continue cooking, whisking constantly, until the sauce boils and thickens, about 7 minutes. Lower heat, simmer 10 minutes, and season with freshly cracked pepper and ground nutmeg if using. Remove from heat and set aside.
06 - Punch down the risen dough on a lightly floured surface. Roll it into a large rectangle, approximately 30 x 40 cm. Spread béchamel sauce over half the rectangle lengthwise. Arrange ham slices and sprinkle with grated Swiss cheese over the sauce.
07 - Fold the dough over the filling, pressing the edges firmly to seal. Cut the filled dough into 8 equal pieces using a sharp knife.
08 - Arrange the portions on a parchment-lined baking sheet. Loosely cover with a damp cloth (do not let it touch the dough) and allow to proof for 1 hour in a warm place.
09 - Preheat oven to 180°C. Brush the tops of the buns with milk or beaten egg yolk and sprinkle with additional grated cheese if desired. Bake for 20–25 minutes until golden brown. Cool briefly on a rack and serve warm.

# Notes:

01 - Ensure the dough is given ample time to rise for a soft, fluffy bun structure.
02 - Béchamel sauce can be blended with an immersion blender if lumps form.

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