Japanese Hokkaido buns

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Japanese Hokkaido buns? First prepare the choux pastry. To do this, mix cold milk and flour in a saucepan. Place the saucepan on low heat. Boil the mixture until thickened, stirring constantly. This will happen pretty quickly. Immediately remove the pan from the heat.

2. STEP 2

   

   The dough turns out similar to thick jelly or pudding. Cover it immediately with film in contact and put it in the cold for an hour. This step is mandatory. The choux pastry can be made a day in advance and left in the refrigerator. This makes it even better.

3. STEP 3

   

   While the dough is cooling, make the dough. How to make a dough? Mix warm milk (temperature 37-38 degrees) with sugar and yeast, stir. Leave the mixture for 15 minutes until a foamy yeast cap rises on top - this means the yeast is active.

4. STEP 4

   

   Mix sifted flour with salt. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Add the egg, dough and cooled choux pastry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

5. STEP 5

   

   Next, it is better to knead the dough in a mixer. If you have one, do it on low speed for 5 minutes. Knead with your hands for 10 minutes. After 5 minutes of kneading, add melted butter and knead the dough for another 5 minutes.

6. STEP 6

   

   This is how elastic dough is obtained. Soft, homogeneous. Place it in a proofing bowl for 1.5 hours.

7. STEP 7

   

   I do this in a slow cooker, on Multicook mode at 35 degrees, 1.5 hours. I grease the cup with vegetable oil.

8. STEP 8

   

   After the allotted time, the dough will increase in volume. Take it out and immediately knead it on the table with your hands.

9. STEP 9

   

   Make a cake like this from the dough and divide it into 8 parts. Roll each part into a bun.

10. STEP 10

    

    For the filling, combine brown sugar and cinnamon.

11. STEP 11

    

    Take the bun and roll it into a layer. Brush it with melted butter. And sprinkle with cinnamon sugar.

12. STEP 12

    

    Fold the edges of the cake on both sides.

13. STEP 13

    

    Next, roll the workpiece into a bun. The edges can be pinched. Place the resulting buns on a baking sheet lined with baking paper.

14. STEP 14

    

    This is how the buns turn out. Leave them to proof for an hour, covered with film.

15. STEP 15

    

    Then brush them with beaten egg. Place in an oven preheated to 190 degrees for 20 minutes.

16. STEP 16

    

    Remove the finished buns from the oven, cool slightly and serve. Bon appetit!

Comments on the recipe

Oksana

05.10.2023

4.9

Thanks to the author for the recipe for Japanese Hokkaido buns. The dough turned out soft and airy. I tried making some of the buns with jam (I put a little jam on a greased flatbread and spread it over the entire surface, then folded the dough according to the recipe and pinched the edge). Surprisingly, the jam did not leak out of the buns during baking. How they turned out can be judged from the photo. As for the taste, my family happily devoured it on both cheeks with jam and sugar. And I really liked the shape of the buns and how to fold the dough - original and very simple!!!

Candina

05.10.2023

4.8

The recipe goes into my piggy bank. I bake yeast cinnamon rolls using this recipe.

Kochin

05.10.2023

4.9

I was interested in the recipe for these Japanese buns: a combination of custard and yeast dough. But since my family doesn’t really like sweet baked goods, I baked it with potatoes! This is just a miracle! The hot buns sold out like hot cakes))) This dough will now take a leading place in my cookbook! Thanks a lot!

Kstb

05.10.2023

4.6

The recipe is excellent, the Japanese Hokkaido buns turned out airy. I'm definitely saving the recipe.