• Prep Time 220 minutes
  • Cook Time 20 minutes
  • Serving For 6 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Water Roux
  • 20g Bread flour
  • 30g Water
  • 60g Anchor UHT Full Cream Milk
  • Milk Bun Dough
  • 320g Bread flour
  • 35g Caster sugar
  • 7g Salt
  • 35g Honey
  • 120g Anchor UHT Full Cream Milk, room temperature
  • 50g 2 Whole eggs
  • 3.2g Dry yeast
  • 40g Anchor Unsalted Butter, softened
  • Yogurt Filling
  • 75g Egg yolk
  • 50g Caster sugar
  • 30g Corn starch
  • Vanilla essence
  • 400g Anchor Full Cream Milk
  • 100g Anchor Cream Cheese, room temperature
  • 200g Anchor Whipping Cream, soft peak
  • 100g Greek yogurt

Instructions

    To make Water Roux
  1. Bring water to boil, off heat, add bread flour and mix well
  2. Wrap in cling film and allow to chill to room temperature completely. Keep in chiller overnight
  3. To make Milk Bun Dough
  4. Mix dry yeast with 100g of anchor milk, set aside
  5. In the mixer mix all dry ingredients, whole eggs, honey and remaining anchor milk, knead with dough hook on low speed until dough is form
  6. Add yeast mixture and knead on medium high speed until almost smooth, add in butter and knead until smooth
  7. Last add in water roux and knead everything together until not sticking the mixer bowl
  8. Bulk ferment for 50-60 mins at room temperature 26C. Portion into 30g round balls and rest for 30-40 mins
  9. Lastly, degas the dough and tighten the dough in round shape and allow to proof for 60-90 mins. Preheat oven to 180C
  10. After final proofing, using a spray bottle spray some water on the bun's surface then bake them for 15-18 mins. Remove from oven and allow to cool completely
  11. To make Filling
  12. Using hand whisk, mix egg yolk, caster sugar, corn starch and vanilla essence, set aside
  13. Lightly boil anchor milk and pour some into egg mixture, then pour can to the pot and cook the custard on low heat until thicken, whisking it all the time. Add in anchor cream cheese blend with hand blender until smooth and shiny. Wrap and chill
  14. Using hand held mixer, whip anchor whipping cream to soft peak, whip chilled cream cheese custard until smooth, pour in soft peak whipping cream and yogurt whip until smooth. Transfer to piping bag and chill in fridge for 1 hour
  15. To assemble
  16. Create a small hole on the side of the buns. Pipe in 20g cold yogurt filling. Dust with icing sugar and serve immediately, enjoy!
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