Ingredients
Method
- Heat milk and butter in a saucepan over medium heat, stirring until butter melts. Remove from heat.
- Combine yeast and sugar in a bowl, then whisk in milk mixture. Set aside for 10 minutes or until frothy.
- In a separate bowl, combine flour and cardamom, and then gradually add liquid. Use your hands to form soft dough. Knead for 5 minutes or until smooth.
- Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
- Knock back dough. Transfer to a lightly floured surface. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.
- Divide between two lined baking tray. Cover with clean tea towel. Set aside for 30 minutes or until doubled in size. Pre-heat oven to 200C.
Crème patissiere
- Place milk in a pan over medium high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly.
- Transfer mixture to a pan and place over medium heat. Stir with a wooden spoon for 1-2minutes until thickened. Transfer to a bowl.
- Cover surface with cling wrap and cool completely.
- Make deep indentations in each bun. Using a piping bag fill each bun with crème patissiere. Brush dough on sides and tops of buns with beaten egg.
- Bake, rotating trays halfway, for 20 minutes or until golden and risen.
- Cool slightly on wire racks. Brush buns with icing glaze, then roll in coconut to serve.
Notes
This is a recipe I found in the Delicious site, a Brett Stevens recipe. Thought I would give it a go. The idea of a bun with crème patissiere and coconut sound so scrummy.