| Ingredient | Method |
| Dough: 300g japanese bread flour 100g wholemeal flour 30g milk powder 60g caster sugar 1/2 tsp salt 5g instant yeast ±220g water divided use 40g butter filling: 35g brown sugar 20g butter 3g cinnamon powder Topping glaze: honey | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 200g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Spread filling into it and fold it. Roll like a swiss roll and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Remove from oven and cool completely. 7. Quickly brush some honey on top the bun. |
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