Yiels: 16 (S)
501g whole dough
31g each dough
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour
You'll make two batches
• 140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 5g allinson yeast
1 tbsp, mild olive oil / vegetable oil
Sugar or honey glaze:
1 tbsp brown sugar / honey
1/2 tbsp hot or warm water
8 tbsp sweetened desiccated coconut
250g unsalted butter, softened
5 tbsp warm milk
5 tbsp powdered sugar
1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days.
2) To make a real buttercream frosting take little time to make. it will hold for 3 days in the refrigerator. Alternatively, put it in an airtight container and freeze it up to 3 months. Mix the sugar and milk together and set aside until ready to use. Beat the butter in a large bowl until soft for about 5 minutes. add a little milk and powdered sugar mixture at a time and beat until creamy and smooth, about 10 minutes.
3) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.
4) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.
5) Turn the dough out onto a grease surface, punch down the dough, and divide into 16 pieces or as many as you desire. shape into balls. cover and allow to rest for 10 minutes, then roll out each ball into a oval shaped. roll up the dough lengthwise and pinch the ends closed.
6) Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).
7) Once breads have cooked, remove from the oven. Make a sugar or honey syrup by mixing 1 tbsp brown sugar or honey with 1/2 tbsp water, and stir until the sugar dissolves. Brush the syrup generously up the sides and over the top of the bread.
8) Dip into sweetened desiccated coconut. To make buttercream, beat butter for about 5 minutes and add a tablespoon at a time of milk and powdered sugar mixture. beat until smooth and creamy. Spoon the cream into a piping bag, fitted with a flower rose tip. Piped a layer of buttercream across each bun. Eaten fresh is definitely best.
1) The thickness of buttercream frosting make it difficult to spread evenly, a few tricks make it easier to spread buttercream frosting smoothly. To fix buttercream that is too thick, if it is beaten too much and if making it in a cold climate, especially in the winter, using a hair dryer set low to middle to do this and making buttercream look professionally smooth or to thin buttercream frosting, beat in extra milk at 1 teaspoon at a time until the icing is the right consistency.
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
3) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
4) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps.
7) It's recommended to use an oven thermometer.
Recipe Source: Josephine's Recipes