BBQ Cheeseburger Pull Apart
Prep time
Cook time
Total time
Serves: 10 Segments
  • Bread
  • 420g High Grade Flour
  • 3 Teaspoons Surebake Yeast
  • 2 Tablespoons Milk Powder
  • 2 Tablespoons Sugar
  • 1 ½ Teaspoons Salty
  • 280ml Lukewarm Water
  • 2 Tablespoons Oil
  • Filling
  • 1 x Pack of Dairyworks Smoked Cheese Slices
  • Half an Onion - Diced
  • 2 Gherkins (50g) - Diced
  • 3 Tablespoons BBQ sauce
  • 2 Teaspoons Mild Mustard
  • 1 Teaspoon Worcestershire Sauce
  1. In a large bowl, thoroughly mix together all of the bread ingredients, minus 220g of flour. Allow to stand for about 15 minutes to rest.
  2. Add the remaining flour to the mixture and using a freestanding mixer attached with a dough hook, knead the dough for roughly 10. Add more flour or water if necessary to bring dough together into a ball
  3. In another bowl, add a couple teaspoons of oil and place dough inside. Cover with a tea towel and allow to rise in a warm area for about 30 minutes. I like to use a hot water cupboard.
  4. While dough is rising, prepare filling by dicing onions and gherkins before adding them to the sauce mixture. Separate and break up some cheese slices and set aside. You’ll also want to prepare your loaf tin by greasing and setting aside too.
  5. After 30 minutes, remove dough and lightly knead within the oiled bowl for about 60 seconds. Turn dough out onto a clean surface or chopping board and cut into roughly 10 even pieces. Roll into balls and set aside.
  6. Holding you prepared loaf tin on an angle, insert the dough balls one by one, making sure you fill the spaces between the insides of each ball with the prepared filling.
  7. Cover loaf tin with a tea towel and return to a warm place to rise for a further hour or until the dough doubles in size.
  8. Now is a good time to preheat your oven to 200 degrees bake.
  9. Remove tea towel and lightly brush with an egg wash and sprinkle over some extra crumbled smoked cheese.
  10. Bake for around 30 minutes or until the sides have browned and the loaf sounds hollow when tapped.
  11. Allow to cool slightly and either serve warm or cold. You can even reheat for a warm loaf at a later date if desired. Enjoy!
Recipe by Baker Gatherer at