Ingredients
Scale
For the dough:
- 1 Tablespoon butter, melted
- 2 cups bread flour
- 1 cup white whole wheat flour
- 1 Tablespoon yeast
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup milk
- 1 egg
For the custard:
- 1/2 cup lowfat milk
- 1 teaspoon vanilla
- 1 egg + 1 egg yolk
- 1/4 cup sugar
- 3/4 Tablespoon cornmeal
- 3/4 Tablespoon flour
For the tops (optional, but fun!):
- thin icing (made by mixing some powdered sugar with a bit of water till it’s the consistency of a glaze)
- dried coconut flakes
Instructions
- Put the dough ingredients in the bread machine and set it on the dough setting. (If you don’t have a bread machine, see Kakemilla for instructions.)
- While you’re waiting for the dough, make the custard filling: In a saucepan, bring the milk and vanilla almost to a boil over medium heat in a saucepan (little bubbles will be forming on the edges).
- While the milk is heating, stir together the egg yolks, sugar, flour and corn flour together in a small bowl.
- Remove the milk from the heat and add 5 tablespoons or so of the hot milk to the bowl, stirring together until fully mixed. Pour this mixture back into the pan of milk and set back on the burner at low heat.
- Stirring constantly, bring the custard to a boil and allow it to thicken, cooking for at least a minute at full boil. Set the custard aside to cool for at least 30-40 minutes.
- When the bread dough is done, divide the dough into 12 pieces and, using your hands or a rolling pin, shape each piece into a flattened circle.
- Add about a Tablespoon or so of the custard to the middle of the circle and bunch the dough up and pinch it together over top of the custard to mostly cover the custard (it’s ok if a little of the custard is peeking out the top).
- Set the buns on a baking sheet lined with a baking mat or sprayed with cooking spray, spray them with cooking spray and let them rise in a warm place for 20 – 30 minutes.
- Bake at 400 for about 8 – 10 minutes or until the buns are golden brown. Let them cool, then drizzle with a thin glaze (a mix of powdered sugar and water) and sprinkle with coconut.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
- Serving Size: 1 bun