Thursday, November 24, 2016

Heart Shaped Buns With Nut Toppings




The whole house is filled with the aroma of freshly baked buns.....it is really aromatherapy for me and hubby.  Love love these buns and can't get tired of them.  Great for afternoon tea and breakfast .  I have a bottle of kumquat compote that I made last kumquat season ( that is about 10 mths ago ) Every season, I will surely make to keep for cake making, fillings for bun or on toast.  It adds flavor to my soft and fluffy buns. I used back the butter roll recipe for the buns , for I love the texture and easy to make dough.  I have walnuts and almonds in the fridge, so I added them as topping for the buns to give it extra texture :)   Homebaked buns are versatile. You can add anything you like and make bun making fun

some of the buns I filled them with homemade kumquat compote


I leave the dough to proof in the heart shaped silicone moulds
I have two trays of buns ready for baking :) love them to bits
sometimes I use the moulds for making jelly too :)

love the aroma of freshly baked buns....mmmmm

the nuts gave the bun the crunch and nutty flavor

hubby love the brown and crisps exterior

look how soft and fluffy the inside is :)
the almond strips topping is without filling


























I love the kumquat compote filling and walnut topping
they blend well and every bite is so good !


Heart Shaped Buns With Nut Toppings

bun dough taken  from Sonia's Butter Bread Rolls
ingredients:

220g bread flour
30g cake flour
1/2 tsp + 1/4tsp instant yeast
1/2 tsp fine salt
20 g caster sugar
100g fresh milk (cold from fridge)
70 g water
20g unsalted butter, room temp

Filling
homemade kumquat compote - click here for the recipe

toppings

walnuts- chopped
almonds strips

Method:

Mix all ingredients except butter in a mixer, knead till smooth

Add in butter, continue knead till elastic and smooth. Cover and keep aside to rise till doubles.

Divide dough equally into 8 portions, roll into ball,  rest for 10 mins.

For buns with fillings

Take a dough, flatten into a round disc. Fill with a tsp of kumquat compote and wrap up into a ball. Repeat till dough is finish. Place in heart shaped moulds or muffin tin and  leave to proof for another 20 mins or till it double in size.

Brush top with kumquat compote and sprinke top with chopped walnuts and baked at preheated oven at 200C for 15 mins or till golden brown.

* for those buns without filling , just roll into a round ball and place in moulds and leave to proof for 20 mins or double in size , before baking, just brush kumquat compote or apriot jam if you dont have kumquat compote and sprinkle almonds strips as topping.

Enjoy!




2 comments:

  1. wah nice leh.... can smell the aroma from here

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    Replies
    1. sure anot...can smell from your screen :p once you are hook to making buns, you will be baking everyday. I am like that lor :)

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