White Chocolate Cream Cheese Buns

 

Ingredients:

(A)  Buns Dough

1/4 cup warm water (105-115 F)

2 1/4 tsp. instant yeast

3/4 cup warm milk (105-115 F)

1 large egg

60 g. unsalted butter (softened)

3 tbsp. granulated sugar

1 tsp. salt

3 cups plus 3/4 cup plain flour (sifted)

1 egg (beaten) - for egg wash

(B)  For the White Chocolate Cream Cheese Filling

1/2 cup cream cheese (softened)

1 cup white chocolate

2 tbsp. condensed milk

1/2 tbsp. corn oil

Methods:

• In a bowl, sprinkle yeast over the warm water.  Let the mixture stand for about 5 minutes, or until foamy.
• In a mixer bowl, add 3 cups plain flour, milk, egg, sugar, and salt.  Add in the yeast mixture.  With a dough hook, mix on medium-low speed until a shaggy dough is form.  Add in butter and continue to mix on medium speed.  Add more flour sparingly as needed to help with the stickiness, until the dough is smooth.
• Tip dough onto lightly floured surface, shape the dough into a ball, and place it back into the mixer bowl, lightly greased. Cover with a clean kitchen towel.  Let rise for 1 to 1 1/2 hours, or until the dough has doubled in size.  Meanwhile, prepare the filling.
• Once dough has risen, tip dough onto lightly floured surface.  Gently deflate it.  Divide the dough into 10-12 portions.  As you work on one dough, cover the rest with clean kitchen towel to prevent the dough from drying out.
• Take a portion of the dough, roll into a roughly 7"x 4" rectangle/oval.  Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval.  Roll the left edge of the dough over just to cover the filling.  Using a dough scraper/knife, cut the remaining unrolled portion of the dough into strips.  Roll the dough completely to form a log.  Join the ends of the log together to form a circle.  Pinch the edges together to seal.  Repeat with the rest of the dough.  Arrange the formed buns on a large lined baking tray.  I arranged mine into 2 baking trays.

• Let the buns rise once more, covered loosely with a towel for 1 hour or until puffy and doubled in size.

• Once risen, brush the buns with beaten egg.  Bake in a preheated oven of 176 degree Celsius for 18-25 minutes, or until the buns are lightly golden.
• Enjoy them warm or at room temperature.

To make the white chocolate and cream cheese filling

1. Combine softened cream cheese, white chocolate, corn oil and condensed milk in a medium saucepan.  Melt the mixture over low-medium heat until it is fluid.  Let the mixture cool completely.  This can be made up to two days ahead.  The filling should be cool upon using so it is not too runny when you spread it on the dough.
2. The chocolate cream does not necessarily have to be smooth and lump-free.  The aim is to melt the white chocolate along with the cream cheese, oil and condensed milk, but lumps of cream cheese are okay.  It is somewhat runny, fluid mixture that sets a bit upon cooling.  So must let it sit before using.

This yummylicious Buns recipe is adapted from 'womanscribbles.net' with slight adjustments to suit my baking preferences.