Buns and photo by Orange Piggy © Sarah Phillips
Bread made with cocoa and filled with banana cream.
BREAD RECIPE HELP
INGREDIENTS
Filling:
100g mashed banana
20g cake flour
60g milk
50g sweetened condensed milk
20g sugar
10g unsalted butter
Bread:
190g bread flour
10g cocoa powder
4g Instant Active Dry Yeast
100 ml warm water; warmed to 120 – 130 degrees F measured with an instant read thermometer
20g granulated sugar
20g egg (save the remaining egg for eggwash)
1/2 teaspoon salt
20g unsalted butter, soften but not melted or greasy
INSTRUCTIONS
For the filling:
1. In a medium bowl, sift the flour and add the egg then whisk to combine. Set aside.
2. In a small saucepan over low heat, combine milk, condensed milk and sugar and stir until the sugar is dissolved and bring just until boil and slowly pour the hot milk in steady stream into the egg mixture, whisking constantly.
3. Strain the mixture back into the same saucepan. Add the mashed banana. Stir the mixture over low heat until thickened. Remove from heat and whisk in butter until butter is completely melted and incorporated. Transfer to a bowl and cover with a plastic wrap directly on the surface. Let cool completely and keep refrigerated until needed.
For the bread:
1. In a bowl, sift the flour with cocoa powder. Set aside.
2. In the bowl of stand mixer fitted with dough hook, dissolve yeast in warm water and let stand for 6 minutes.
Add sugar, egg, half of the flour, milk powder and mix on low speed for 1 minutes.
Mix the salt with the remaining flour and add to the mixture and then add the butter. Knead on low speed for 3-4 minutes.
3. Increase to medium speed and continue kneading for 8-9 minutes. After 6 minutes, check if the dough still sticks to the bowl. If it does, add in more flour, a tablespoon at a time, until the dough no longer sticks to the bowl.
4. Finish the kneading by hand for a few minutes and transfer the dough to a greased bowl. Wrap the bowl tightly with a plastic wrap and let rest for 40-60 minutes or until double in size.
While the dough is resting, prepare the filling by divide the filling into 8 (eight) 25g balls.
5. Transfer the dough to a lightly flour surface and deflate it. Divide the dough into 8 equal portions. Flatten the dough and put the filling in the center then gather the dough to wrap around the filling and pinch to seal. Put the filled dough on a baking sheet lined with a parchment paper. Cover the baking sheet with plastic wrap and then a damp cheese cloth and let rise for 40-50 minutes or until double in size.
6. Position an oven shelf in the middle of the oven. *Preheat the oven to 375 degrees F* for 30 minutes.
7. Brush the bun dough with egg wash and bake for 13-15 minutes. Transfer to a wire rack to cool completely.
STORAGE
Keep the leftover buns refrigerated as the filling is perishable.
