Tangzhong Cinnamon Buns With Condensed Milk
Soft and doughy, this cinnamon bun recipe from Masterchef 2014 winner, Ping Coombes, is the ultimate treat. Using the Asian bread-making technique, Tangzhong, and a Lamona steam-assist device, these buns have a fluffy filling and a caramelised bottom - adding a satisfying crunch to every bite. Topped with a sweet condensed milk drizzle, this dish can be devoured warm or cold. This will create 15 buns, offering plenty for the whole family to enjoy.
- 620g bread flour
- 460ml fresh milk
- 2 tsp dried yeast
- 2 egg yolks
- 60g sugar
- 1 tsp salt
- 20g milk powder
- 50g soft, salted butter
- 2 tsp ground cinnamon
- 100g soft, salted butter
- 75g brown sugar
- 1 egg
- 3-4 tbsp condensed milk to drizzle
- To make the Tangzhong, place 40g flour and 200ml milk in a saucepan. Whisk on a low heat until thickened or until the mixture looks like PVA glue. Remove from the heat and cool.
- Place 580g flour and yeast in a stand mixer with a dough hook.
- Mix 260ml milk with egg yolks, sugar, salt, and milk powder in a bowl and pour into the flour mixture, along with the cooled tangzhong.
- Mix on a low speed to combine and increase to medium to form a smooth and elastic mixture. This should take around 5 - 8 minutes.
- Add butter gradually and beat to incorporate. This will take another 5 minutes until the dough is no longer sticking to the sides or bottom.
- Preheat the oven to 40C and turn it off when it reaches temperature.
- Turn the dough out onto a lightly floured surface and shape into a tight ball. Place in an oiled bowl and cover. Move the bowl to the warm oven and let it rise in a warm place for 1 - 2 hours, or until double in size.
- Meanwhile, make the cinnamon filling by beating cinnamon, butter, and sugar together to form a paste.
- Once proved, knock back the air on the risen dough and knead to eliminate air bubbles. Roll out into a long rectangle, about 1cm thick.
- Spread the cinnamon filling evenly onto the dough using a palette knife or the back of a spoon.
- With the long edge facing you, roll the dough into a tight sausage and lightly shape tit so the dough is even throughout.
- Cut the dough into 15 equal pieces and place onto a lined baking tray with the cut side facing up in 3 rows of 5. Be sure to leave a little gap between them.
- Loosely cover with a clean tea towel and let them rise for 1 hour, or until nearly double in size, while you wait for the oven to preheat to 200C (fan-assisted) with a low steam function.
- Beat the egg and brush the buns before placing them in the oven to bake for 25 minutes, or until golden brown.
- Remove from the oven and leave to cool before drizzling them with condensed milk to serve.