Buttermilk Buns

Buttermilk Buns are very popular in the place where I come from; and it is sold in every Bakery Shops.  With this 'Keeper Recipe' which I've tried twice and with a good outcome, I will bake this Buttermilk Buns often; as home-baked ones are always healthier: less sweet and free from bread softener and bread improver/enhancer.  By not adding them I still gets to enjoy my home-baked buns without having to re-heat/re-baked them on the third day. 

For the buns recipe I am using the same recipe as Wool Roll Bread with Milky Coconut Filling. I am sharing the full recipe below..

Ingredients: (makes 12 buns)

2 cups plain flour (sifted)

2 1/2 tbsp. granulated sugar

1/2 tsp. salt

1 tsp. instant yeast

1 large egg

1/2 cup warm milk

2 tbsp. (28 g.) unsalted butter (room temperature)

Methods:

1. Combine flour, sugar, salt and yeast in a large bowl.  Add egg and warm milk.  Using a dough hook with low speed, mix until it becomes a dough.
2. Add butter and continue to mix using medium speed until fully incorporated.  It will be messy at first, continue to mix until the dough becomes smooth, elastic and not sticky.
3. Remove dough onto a pastry mat.  Shape into a dough ball.  Drizzle a bit of corn oil onto a large bowl, place the dough ball into it, roll and turn over to coat the ball with the corn oil; cover the bowl with a clean kitchen towel and place in a warm area until the dough is doubled in size, approximately 1 hour.  Make the Buttermilk filling while the dough is proofing.

Buttermilk Filling

Ingredients:

120 g. unsalted butter

75 g. icing sugar 

1/4 tsp. salt

3/4 large egg or 1 small egg

2 1/4 tbsp. cornflour (sifted)

2 1/4 tbsp. custard powder (sifted)

150 g. milk powder (sifted)

Methods:

1. Add butter, icing sugar and salt into mixer bowl and beat until creamy (pale).
2. Add egg and mix well again.  
3. Next, add corn flour, custard powder and milk powder.  Mix until well combined.  Add extra corn flour/custard powder if filling is still too soft.  It should feel soft yet firm enough when touched.  Cover and keep in the fridge.

Now, let's continue on with the proofed dough....

1. Tilt the dough out onto the pastry mat.  Punch down dough to release the air inside.  Divide dough into 12 portions.  Roll each portions into small balls, cover with the kitchen towel, and rest for 15 minutes.
2. Next, flatten, add filling, wrap, seal tightly and shape every ball into a round bun.  Place on a greased pan.  Set aside for at least 45 minutes or until buns have doubled in size.
3. Preheat oven at 170 degree Celsius, 10 minutes before baking.  Bake for 20 minutes or until golden brown.  Once out from the oven, immediately brush buns with melted butter and transfer to a cooling rack.  Remove buns from the pan when it is cooled enough.

Come, let's enjoy these fresh Buttermilk Buns.... Yum! Yum!

This recipe is adapted from two sources: (1)  The bread dough recipe from 'spoonfulpassion.com' and (2) The Buttermilk filling from 'Pinkblanket's Kitchen' with slight adjustments to suit my baking preference.