These are my family favorite buns. And they are easy to make and they are so soft and fluffy. There are also methods of using TangZhong to make these breads. But this round, I am using this yogurt recipe shared by my baking buddy Ms Yen Li. I love this recipe as it is easy and soft till next day.
Basic bread dough recipe:
280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g strawberry yogurt
28g unsalted butter
30g cranberries
Cream cheese fillings:
125g of cream cheese
30g icing sugar
1tbsp of lemon juice
Methods for the fillings:
Whisk the cream cheese and sugar and lemon juice together until well combined. Then keep in the fridge for easy wrapping into the buns later.
Methods for the bread dough
~Place everything into the bread maker except the cranberries and mix till well knead and proof for 1 hr. Once ready, take out the dough and punch out the air inside the dough.
~ Divide into individual dough about 45-50g each and add in some cranberries(4-5) inside each dough. Roll into round ball and rest for about 15 min covered in cling wrap.
~ Then flatten each dough with a rolling pin and add in about 1 -1.5 tablespoonful of cream cheese into the center of the dough.
~ Wrap up the dough and pinch tightly with your finger tips. Roll into nice round ball and slightly flatten them with your palm.
~ Proof the balls for about 45min to 1 hour on baking sheets.
~ Bake in oven at 170 degrees for 10 -15min, then flip over the buns and bake for another 10-15 min till both sides of the buns turn brown in colour.
Special Note:
~ Egg wash is not required for these buns.
~ If you have excess cream cheese, you can pipe round the top of the buns to give it a nice swirl.
~ Extra cranberry can be cut into nice heart shape and place on top of the buns.
Original recipe is adapted and modified from:http://siewhwei80.blogspot.sg/2013/03/blog-post_23.html#more
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