Hawaiian Sweet Buns (Almost Kings)

There are very few pleasures in life that can equal the joy of eating warm, sweet buns out of the oven. I love kings Hawaiian sweet buns from the US and I miss them here in Bangalore. I adapted this recipe to satisfy that kings craving. Those soft and sweet buns were a picnic staple in our family. The buns are sweet with citrus notes, soft and delish! Its actually an adaptation of the Portuguese sweet bread!

I used the tangzhong method to get the soft and fluffy texture. So what is tangzhong? A simple water flour roux is made by heating water and flour where the starch in the flour gelatinizes. Adding this flour-water roux to the dough results in an unbelievably moist fluffy bread. Tangzhong adds structure to the inside crumb of the bread.First lets make tangzhong. Mix the water and flour and heat it on medium flame until it starts to become a watery custard/pudding like the picture below.

Second lets get the yeast working. Indian yeast is temperamental. so do not skip this step if you are in India. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.

Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. The trick in kneading by hand is to avoid the temptation of adding flour. Too much flour alters the moisture content which results in dry dense dough. Once the dough becomes cohesive, form into a ball and let it rise in a draft free place until doubled. About 60 to 90 minutes.

Once doubled, Shape the dough. Divide the dough into 16 equal parts. Make a ball and crimp the bottom. Put it in a 9×13 pan with seam side down. Do the same for remaining dough. Cover it and let it double again. About 60 to 90 minutes.

Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 30 minutes.

Hawaiian Sweet Buns (Almost Kings)

2014-11-10 04:26:33

Serves 16

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Prep Time

3 min

Cook Time

30 min

Total Time

3 hr 30 min

Prep Time

3 min

Cook Time

30 min

Total Time

3 hr 30 min

140 calories

25 g

28 g

2 g

4 g

1 g

73 g

88 g

4 g

0 g

1 g

Nutrition Facts

Serving Size

73g

Servings

16

Amount Per Serving

Calories 140

Calories from Fat 22

% Daily Value *

Total Fat 2g

4%

Saturated Fat 1g

6%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 28mg

9%

Sodium 88mg

4%

Total Carbohydrates 25g

8%

Dietary Fiber 1g

4%

Sugars 4g

Protein 4g

Vitamin A

2%

Vitamin C

1%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. For the tangzhong - water roux
2. 1/2 cup water
3. 1/4 cup + 1 Tablespoon all purpose flour

For the Yeast mixture

1. 1/4 cup water
2. 2 teaspoon yeast
3. pinch of sugar

For the dough

1. 400grams (around 2.5-3 cups) all purpose flour
2. 1/4 cup sugar
3. 25g (1/4 cup) milk powder
4. 6 tablespoon milk
5. 1 egg
6. 2 Tablespoon butter
7. 1/2 teaspoon salt
8. 1 teaspoon vanilla extract (optional)
9. 1 teaspoon lemon zest (optional)
10. 1 teaspoon orange zest (optional)
11. 1 more egg, beaten with a splash of water, for eggwash

Instructions

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
6. Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9x13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.
7. Preheat the oven to 200C/400F.
8. Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 20 minutes. When it’s done, the bread will sound hollow when tapped.

Notes

1. You can leave the egg and substitute 1/4 cup water/milk for each egg if you do not want to use egg.
2. Adapted from the freshloaf.com

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calories

140

fat

2g

protein

4g

carbs

25g

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kannamma cooks http://kannammacooks.com/