Butter bun with assorted filling

I have a long walk planned tomorrow but there is nothing in the shops that looks like a desirable pre-walk meal. So back to the kitchen I went, to create substantial buns that will give me the boost for the long walk from the west to the south of the island.

Of the 10 big buns I made, half was sesame paste and the other half sweet desiccated coconut. To make wrapping the filling easier, the fillings were scooped out and frozen for easy handling. 

Just with about 500g of bread flour, I made some of the most humongous buns that will satisfy the hungriest moment. The water roux is an extra step that is so worth it because it keeps the buns moist for longer.

This is a rich bun, with milk, milk powder and butter. Definitely a treat for the holidays but if a leaner version is what you prefer, then substitute water for milk. I meant this as a special treat so here I go for the full monty.

Verdict: Moist buns with part sticky part crusty top due to the drizzled honey and egg wash. Looks like I am well covered for tomorrow’s walk.

Makes 10 big buns

Water Roux:

30g bread flour

150g cold plain water

Dry ingredients:

400g bread flour

10g instant yeast

20g full fat milk powder

Pinch of sea salt

70g fine sugar

Wet ingredients:

1 egg, lightly beaten

160ml full fat milk

60g salted butter (*only to be added when kneading)

Eggwash:

Egg + 1 tbsp water

Method:

To make roux, cook 30g bread flour with 150g water over medium heat , whisking continuously, until mixture thickens and whisk makes faint lines.

Remove the roux  to cool.

Meanwhile, in a mixer, combine dry ingredients of flour, yeast, milk powder, salt and sugar.

Combine the cooled roux with egg, milk. ** Do not add butter at this point **

Combine dry and wet components. 

Knead on medium low speed. Add butter after the first minute of kneading.

Knead until gluten strands form, about 10 minutes.

Remove the dough hook. Cover to kneaded dough to ferment in the mixer.

While waiting for the dough to ferment, use an ice cream scoop to scoop out your desired bun filling. I had grated coconut molasses mix. 

Freeze the balls of filling; it makes wrapping easier later.

When dough is almost double in bulk, about 1 hr, remove the dough onto a lightly floured worktop with athin spatula.

Make out 10 equal parts. Roll. Let the rolled dough rest for 10 minutes.

Flatten the dough with the palm.

Transfer the frozen filling balls onto the dough.

Wrap the filling. Transfer to a lined tray to rise, about 15mins.

Repeat for the other 9 buns.

Brush the buns with eggwash. Sprinkle the top with seeds if desired. Drizzle a little honey to give it a tan and sheen when baked.

Preheat oven to 210C.

Stick the tray of proofed buns to bake, elevated on a rack, at 210C for 12-14 minutes.

Buns are ready when tan.

Cool before packing. It is super yummy when eaten a little warm.