Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Baking cream
To shape
Glaze
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Baking cream
In a pan, whisk the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the cream through a sieve into a bowl, lay cling film directly onto the cream, leave to cool slightly.
To shape
On a lightly floured surface, divide the dough into 10 equal portions, shape into balls and arrange on a baking tray lined with baking paper, leaving plenty of room between each ball. Cover and leave to rise at room temperature for approx. 30 mins. Use your fingers to press a deep hollow (approx. 5 cm Ø) into the centre of each dough ball. Stir the baking cream until smooth and spread it inside. Brush the edge of the bun with a little milk.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Glaze
Place the icing sugar and lemon juice in a small bowl, mix well. Brush the edge of the roll with it, sprinkle with desiccated coconut, and leave to dry.
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