Honeycomb Love Buns
Honeycomb Love Buns !
Using overnight starter dough, stayed soft for few days without adding any softener or improver. With this method, I stuffed cubes of Philadephia cream cheese into the buns as filling and it turned out just awesome. Texture is so light, soft and fluffy !
Here's the recipe,
*Overnight starter dough:
Ingredients:-
110 gm bread flour
65 gm water
1/4 tsp instant yeast
Method:-
1) Mix all the ingredients together and knead to a pliable dough.
2)Knead till smooth and let it rest for about 40 mins.
3)Keep in a tupperware, put in fridge overnight.
(pull out from fridge, rest in room temperature then only use)
Main Dough:
Ingredients (A):-500 gm bread flour
70 gm sugar
1/2 tsp sea salt
2 tbsp milk powder
1 tsp instant yeast
Ingredients (B):-
All the above dough starter
Ingredients (C):-
1 egg
250 gm water
Ingredient (D):-
60 gm butter
1 egg (beaten, for the egg wash)*Filling:
Cubes of Philadephia Cream Cheese.
*Utensils:
Greased Love chiffon tube pan.
Method:-
1) Blend (A) and mix well.
2) Pour in (C) and (B), knead to form a dough then scrape in (D) to form a smooth and elastic dough.
3) Let it poof for 30 mins till double in size.
4) Divide the dough into 12-13 balls, weighing them into equal small rounds.
5) Do the rounding, roll flat and place the filling in the center.
7) Cover them with cloth/plastic cling wrap and proof for 1 hour.
8) Bake in preheated oven for 30-35 mins at 175'c.
***Happy Baking With Joy & Love!!***
Looks great
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