Spiral Milk Buns

You know when your kids are skeptical on trying a new food, especially when you did all the trouble to make it just for them? I sure get that a lot *sigh*. But I know kids usually needs time to get used to new things, so I try to slowly introduce it to my girls. Since I bake so often, my children has slowly got into my routine, meaning they know I will bake some fresh bread on Sunday evening. And lucky enough, they are beginning to accept this weekly routine and willing to try out my new bread recipes lately. ;) So, what is the bread recipe of the week? That is the question I ask myself on Sunday mornings nowadays. So I happily flipped through my bread recipe book and I decided to make this Spiral Milk Buns from 孟老师的100道面包.

The ingredients looks simple enough and the molding of the bread is pretty interesting too! However I did not have that oval mold required, so I used my pound cake mold, I guess it somehow did the trick, haha!

Ingredients for Spiral Milk Buns:
Set A:
150g bread flour
50g cake flour
1/8 tsp salt
15g of caster sugar
70ml water
1/2 tsp instant active yeast
5g cheese powder
25g egg
40ml whipping cream

Set B:
15g unsalted butter, room temperature

Ingredients for filling:
30g unsalted butter, room temperature
15g confectioner's sugar
1/8 tsp salt
10g egg
50g milk powder
1/2 tsp corn flour

Method:

• Mix all ingredients of Set A together in a large bowl and knead till it comes together to form a soft dough.
• Knead the dough till it is not sticky and add the butter. Continue to knead. To test if dough is ready, stretch a small piece using the finger tips of both your hands. If you can pull the dough to almost see through texture without breaking it, it's probably done.
• Place the dough into a greased bowl and let proof for 2hrs.
• In the meantime, make the milk filling. Combine all filling ingredients together to form a paste.
  
• Punch out the air in dough and divide the dough equally into 6 portions.
• Roll each divided dough into small balls and cover to rest for another 10 mins.
• Roll each dough piece into long flat oval shape and spread the milk filling on top, about 1 tbsp each. Then roll up the dough in swiss roll form, sealing the edges. Using a serrated knife and cut the log in the middle but not all the way through.
• Place the dough cut side facing up in baking tin to proof for another 30 to 40 minutes.
• Preheat the oven to 180°C.
  
• After 2nd proofing, brush the dough top with egg wash and bake in the oven for 18 minute.

Okay, I admit this ain't the prettiest looking bread, but the taste is pretty good! The sweet creamy, & milky filling goes well with the bread, yum-o! Will be enjoying this with a cup of my morning drink. ;) And the best thing for me is, my girls have told me they are gonna eat this for breakfast tomorrow! Hope they don't change their mind! *fingers crossed*