Sweet Corn Buns [Sponge Dough Method]

 

Another lovely bun recipe, soft and moist with sweet corn kernels.  However, the dough is quite soft and sticky which cannot be rolled.   It can only be cut and shape into small round balls and baked in round tin foil casings or in paper casings.

This quantity yields about 18 buns.
Recipe Source - One Publisher - Koleksi Roti [double portion of original recipe]

Ingredients for Sponge Dough

240 gm bread flour

1.5 tsp yeast

170 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours.

Ingredients for Bread Dough
160 gm bread flour
40 gm plain flour
1 egg [keep 1/2 for egg glaze]
4-5 tbsp sugar
1/4 tsp salt
1/2 tsp yeast
30 ml water

60 gm butter
150 gm sweet corn kernels [drain away water]
some mayonnaise and cheddar cheese 

1. Add all the ingredients [except butter] to the sponge dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Add in sweet corn kernels.  Knead a further 5-7 minutes.
2. Shape into a ball [very soft and quite sticky] and cover with a clean cloth to proof for 15 minutes or until double in size.
3. Divide dough into 15gm portions.  Roll each portion into balls and place 3 in each greased foil casing or paper casings.   Leave to proof in oven for 1/2 an hour or until double in size.
4. Brush egg glaze, put extra sweet corn kernels or small pieces of cheddar cheese on the surface and press mayonnaise along the joints.  
5. Bake in preheated oven at 190-200 degrees C for 15 minutes.  Remove to cool on rack immediately after baking.