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            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.

             

              Ingredients

              Dough

            • 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
            • Cinnamon filling

            • 2 tsp ground cinnamon
            • 100g soft, salted butter
            • 75g brown sugar
            • Egg wash

            • 1 egg
            • 3-4 tbsp condensed milk to drizzle
             
            1. 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.
            2. Place 580g flour and yeast in a stand mixer with a dough hook.
            3. 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.
            4. 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.
            5. 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.
            6. Preheat the oven to 40C and turn it off when it reaches temperature.
            7. 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.
            8. Meanwhile, make the cinnamon filling by beating cinnamon, butter, and sugar together to form a paste.
            9. 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.
            10. Spread the cinnamon filling evenly onto the dough using a palette knife or the back of a spoon.
            11. With the long edge facing you, roll the dough into a tight sausage and lightly shape tit so the dough is even throughout.
            12. 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.
            13. 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. 
            14. Beat the egg and brush the buns before placing them in the oven to bake for 25 minutes, or until golden brown. 
            15. Remove from the oven and leave to cool before drizzling them with condensed milk to serve.

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