Ingredients for Bun dough
30g condensed milk
100g milk
50g yogurt
37g egg
20g sugar
3g salt
28g unsalted butter
4g instant yeast
280g bread flour
90g cranberries
** wet ingredients in, flour then bury the yeast, put tin into BM with only cranberries left to be added when the dough is formed (please refer to the Cranberry Condensed Milk Yogurt rows recipe for detailed steps)
Ingredients for Cream Cheese Filling
250g cream cheese
60g icing sugar
Zest of 1 lemon
2 tbsp lemon juice
10g Cranberries coarsely chopped
** Hand whisk the cream cheese with icing sugar, add in lemon juice and beat well. Fold in the cranberries. Leave it inside fridge to harden so that it will be easier to wrap into dough at later stage.
Ingredients for Pastry Topping
80g unsalted butter
90g castor sugar
80g egg (lightly beaten)
200g cake flour
2g baking powder
** beat the sugar and butter till creamy , then add the egg in 2 additions and beat till even, sieve in the cake flour and baking powder and use a spatula to mix till a thick mixture is formed. Leave in fridge to harden so that we can use it easier later on.
Method
1. After putting the ingredients for the dough into the BM and while the BM is doing kneading, prepare and make the cream cheese filling and the pastry topping and put them all into the fridge to harden.
2. After the first proof is complete, pour the dough out onto a floured surface and punch out the air.
3. Weigh and cut out 60g dough pieces.
4. Take 1 piece of dough, press out into a round flat piece and scoop 2 tsp of cream cheese filling and wrap up . Then shape into a ball and put onto tray. Do the same for all the rest and then set timer to 30 mins .
5. During this waiting time, take the pastry topping out and weigh each piece to 35 -40 g each and put back into fridge till needed.
6. Once the 30 mins timer is up, set the timer to 10 mins and take the pastry pieces out of the fridge.
7. Put 1 piece between a sheet of plastic bag (cut on 2 sides ). Roll the pastry into a flat round piece big enough to cover your risen dough but not envelope it. Open 1 side of the plastic and lay the pastry over the ball of dough and slowly pull the other side of the plastic off.
8. When all are completed, dust with castor sugar and score them if you like or you can just put some cranberry pieces on top as decoration.
9. Once the 10 min timer goes off, preheat your oven to 170 Deg C and set timer to another 15 mins.
10. Once that goes off, you can put your first tray of buns into the oven and bake for 15 mins or slightly longer to get the colour you want.
Have Fun !
2. After the first proof is complete, pour the dough out onto a floured surface and punch out the air.
3. Weigh and cut out 60g dough pieces.
4. Take 1 piece of dough, press out into a round flat piece and scoop 2 tsp of cream cheese filling and wrap up . Then shape into a ball and put onto tray. Do the same for all the rest and then set timer to 30 mins .
5. During this waiting time, take the pastry topping out and weigh each piece to 35 -40 g each and put back into fridge till needed.
6. Once the 30 mins timer is up, set the timer to 10 mins and take the pastry pieces out of the fridge.
7. Put 1 piece between a sheet of plastic bag (cut on 2 sides ). Roll the pastry into a flat round piece big enough to cover your risen dough but not envelope it. Open 1 side of the plastic and lay the pastry over the ball of dough and slowly pull the other side of the plastic off.
8. When all are completed, dust with castor sugar and score them if you like or you can just put some cranberry pieces on top as decoration.
9. Once the 10 min timer goes off, preheat your oven to 170 Deg C and set timer to another 15 mins.
10. Once that goes off, you can put your first tray of buns into the oven and bake for 15 mins or slightly longer to get the colour you want.
Have Fun !
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