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Cream Cheese Buns

Cream Cheese Buns

This is the second time I made cream cheese buns. Oh my the buns smelt so wonderfully good when they were still baking in the oven. These buns are so damn evilly good (evil for its sugar and original cream cheese and carbs)– another weakness of Richard 🙂 I love the filling but the toppings is the one killing me…

Cream Cheese Buns Recipe (1/30/2011 update: this recipe yields 10 large buns as shown in the picture, or 16 small buns)

Ingredients for dough:
2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
4 tbsp sugar
2 tsp dry yeast
5 tbsp grated asiago cheese (optional)
1 egg
125 -150 ml warm water
2 1/2 tbsp butter

Ingredients for fillings:
1 block cream cheese soften
3 tbsp powder sugar

Toppings:
egg wash
extra grated asiago cheese
sugar

Methods (using a stand mixer):

  1. In the mixing bowl mix well the first 6 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it pass the test).
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little I sit the bowl on a moist hot towel). In the meantime, prepare the filling by mixing cream cheese and powder sugar until it reaches your desired sweetness. Chill filling in the fridge.
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 10 pieces of larger dough, or 16 pieces smaller dough. Take 1 portion and roll it out, spoon a dollop of cream cheese filling (about heap tbsp for large buns, heap tsp for small buns) on it and pinch the dough to seal the edge. Place the sealed side down on a flatten cupcake liners and then onto a baking sheet. Repeat with the rest of the dough and filling.
  4. Cover the buns and proof again for 45 minutes– 1 hour (again, I used moist hot towels underneath the pan to speed up proofing time).  Brush the top with egg wash. Sprinkle generously grated asiago cheese on the top, and sugar to cover the cheese. Baked in preheated 350°F oven for 20-25 minutes until golden brown.

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