Makes: 9 buns
Preparation time: 7 hours (including minimum of 4 hours of proving time)
Baking time: 20 minutes
Taking inspiration from French, Japanese and Chinese baking techniques, these swirl buns are filled with coconut, almonds and sultanas-- inspired by the Indian Restaurant favourite-- Peshwari Naan. This recipe makes nine buns and leaves the second portion of dough that can be used to make an enriched bread loaf.
Ingredients
For the Tangzhong
1/2 cup full cream milk
25g Cake Flour
For the Dough
245g Cake Flour
25g Caster Sugar
1/2 tsp Fine Salt
5g Instant Yeast (1/2 a sachet of Instant Yeast)
2 Large Eggs, beaten
1 Tbs Vegetable Oil
60g Butter, cut into cubes, at room temperature
For the preparation of the tin
1/2 tsp butter, at room temperature
For the filling
1 cup Flaked Almonds
½ cup Sultanas
4 Tbs Desiccated Coconut
4 Tbs brown sugar
4 Tbs melted butter
For the garnish
¼ cup butter
2 Tbs honey
1 Tbs Coriander, finely chopped
Method
For the Tangzhong
In a small saucepan, on medium heat, combine the milk and flour and mix continuously. After a few minutes of mixing, the tangzhong will thicken and have a smooth consistency.
Remove the saucepan from the heat and spoon the mixture into the bowl of a stand mixer. Then, using a spatula, spread the mixture along the bowl's walls to speed the cooling.
For the dough
Add the flour, caster sugar, salt, and yeast in the stand mixer bowl containing the cooled, thickened tangzhong. Ensure that the salt, caster sugar and yeast do not touch one another at this point.
In a jug, whisk together the eggs and oil.
While the mixer is on low, slowly stream in the liquid, monitoring the amount of liquid necessary. The amount of liquid may differ depending on the day and its conditions. The dough needs to come together, not be too wet but have a slight stickiness. Increase the speed of the mixer to medium; the dough must be soft and pliable and stick to the base of the mixing bowl as it kneads. Knead for 10 minutes.
While the mixer is on, add cube increments of the butter. Allow each addition to incorporate into the dough before adding the next.
Knead for 10 minutes. The dough will be smooth and elastic.
Tear a small piece of dough and gently pull at the edges. It should form a thin membrane through which light can pass. This is known as the windowpane test. If the dough tears, knead the dough for longer until it passes the windowpane test.
Place the dough into a bowl greased with cooking spray, cover with plastic wrap leave to rise for 40 minutes. Then transfer the bowl to a fridge to rest for a minimum of 4 hours and a maximum of 24 hours.
For the filling
Mix the flaked almonds, sultanas, desiccated coconut, brown sugar, and melted butter in a bowl.
Rolling the dough and baking
Grease a 20 x 20xm square tin with butter.
Knock the air out of the dough. Portion the dough in two. One half of the dough can be used to make the enriched bread, while the second half is used to make the morning buns.
Roll the second half portion of dough into a 20 x 30 cm rectangle. The dough should not require any additional flour to roll out, as the richness of the dough prevents it from sticking to the surface.
Gently apply the filling to the surface of the dough. Using your hands to lightly push the filling into the dough to allow it to adhere.
Roll the dough up in a tight spiral from the longest edge like a Swiss roll, then slice into nine equal-sized swirled buns.
Arrange them in the tin, cut side up, then cover with plastic wrap and leave to prove at room temperature for 1.5 to 2 hours. The buns will be touching by this point.
Bake in a preheated oven at 180°C for 20 minutes or until golden.
For the garnish
In a microwave-safe bowl, add the butter and honey. Microwave for 20-30 seconds or until the butter has melted. Mix to combine and brush over the golden swirl buns.
Sprinkle with Peshwari swirl buns with coriander before serving.
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