Buttercream Buns
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 180.5
- Total Fat: 5.6 g
- Cholesterol: 24.3 mg
- Sodium: 139.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 1.1 g
- Protein: 5.0 g
View full nutritional breakdown of Buttercream Buns calories by ingredient
Number of Servings: 18
Ingredients
-
Water roux starter
25 g (< 2 T) unbleached flour
125 ml (1/2 C water)
Dough:
375 g unbleached flour
80 g whole wheat flour
20 g vital wheat gluten
35 g buttermilk powder
75 g sugar (grind to superfine)
3/4 tsp salt
2 tsp yeast (about 8 g)
1 large egg
131 g water roux starter
150 ml warm water
45 g butter
Filling:
50 g butter, softened
40 g icing sugar
50 g buttermilk powder
1/4 C shredded coconut
Directions
Prepare water roux starter and let cool to lukewarm
Mix together flours, wheat gluten, buttermilk powder, sugar, salt, and yeast. Make a well and add egg and water roux starter. Mix very well. Add enough water, about 150 ml warm water to form a ball. Knead in butter cubes until smooth and pass windowpane test. Rise until double.
Making filling: Cream softened butter, icing sugar and buttermilk powder until smooth. Add 1/4 C shredded coconut and form a ball. Divide into 9 equal pieces.
Punch down dough and divide into 18 pieces (save 9 pieces for other buns). Flatten out each piece and put filling inside and seal the bun; leave them seam side down on a lightly grease baking sheet. Let rise until double again.
Bake at 190C (375F) for 12 - 14 minuties.
Number of Servings: 18
Recipe submitted by SparkPeople user SOURDOUGHGIRL.
Mix together flours, wheat gluten, buttermilk powder, sugar, salt, and yeast. Make a well and add egg and water roux starter. Mix very well. Add enough water, about 150 ml warm water to form a ball. Knead in butter cubes until smooth and pass windowpane test. Rise until double.
Making filling: Cream softened butter, icing sugar and buttermilk powder until smooth. Add 1/4 C shredded coconut and form a ball. Divide into 9 equal pieces.
Punch down dough and divide into 18 pieces (save 9 pieces for other buns). Flatten out each piece and put filling inside and seal the bun; leave them seam side down on a lightly grease baking sheet. Let rise until double again.
Bake at 190C (375F) for 12 - 14 minuties.
Number of Servings: 18
Recipe submitted by SparkPeople user SOURDOUGHGIRL.