Hawaiian Sweet Buns (Almost Kings)
Method
- 1
1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
- 2
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
- 3
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
- 4
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
- 5
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
6. Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9×13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.
- 7
7. Preheat the oven to 200C/400F.
- 8
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.