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Wednesday, October 2, 2013

Sweet Buns With Chicken Serunding


For these buns, I used the Sweet Bun Dough recipe [see this post] and used chicken serunding [from a Muslim friend] as filling.
These buns are fluffy, soft and moist.  Nice buns.

Ingredients for the buns [Sponge Dough Method]
[makes  16  buns]
Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.

Step 2 - Ingredients
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water
50 gm butter

Egg glaze
**Step 1 - If not using dough, store in plastic and refrigerate
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [**Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 16 portions of equal weight.  Shape dough into round balls.
  3. Roll out each ball and flatten dough, place a spoonful or more of any filling in the centre.  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds [optional].
  5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
  6. Brush buns with some melted butter [can skip this step if you do not want the buns surface to be oily.  This step is to create a soft crust].   
  7. Remove and leave to cool on rack or serve warm.


Notes: Visit this site for it's Nutritional Facts [here]

6 comments:

Lite Home Bake said...

These buns look so lovely, must be very tasty!

Phong Hong said...

Kimmy, your buns look so nice! They must be very tasty with the spicy serunding.

Kimmy said...

Hi Lite Home Bake, the spicy savoury filling blends very well with the sweet buns. Very tasty.

Kimmy said...

Hi Phong Hong, every year I look forward to receiving the chicken serunding from my Malay friend during Raya to make these buns. Yummy

Ai One said...

The best choice. Recipes bun with fillings with Serunding is indeed creative and I am sure it is delicious to serve. In addition to Serunding ayam ,we can also tried with Serunding daging and also Serunding ikan.

To anyone who would like to try making a sweet bun like this fillings with Serunding,you can visit our website at Serunding.i1corner.com

Kimmy said...

Hi Ai One, thanks for the info. Will keep in mind if I can't get 'free' serunding from my Malay friends...

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