Cranberry Milky Buns -蔓越莓奶酥面包

Recipe: Adapted from The Second Book of Baking for Beginners by Carol

Ingredients for the filling:

80g unsalted butter ( I use salted butter) - room temperature

60g icing sugar

10g Parmesan cheese powder

80g full cream milk powder

15g egg  - beaten

30g cranberry

Bread dough:

270g High Protein flour

30g low protein flour

1/2 teaspoon instant dried yeast

50g egg (about 1 egg)

30g sugar

1/8 teaspoon salt

150ml milk

30g unsalted butter

Topping:

some dessicated coconut

Method for filling:

1) Beat unsalted butter till creamy.

2) Add in icing sugar continue to beat until well combine.

3)  Add in parmesan cheese powder and milk powder into (2) mix well with a spatula.

4) Add in egg, mix well to form a dough.

5) Add in cranberries, mix well.

6) wrap with cling-wrap,  chill in the fridge until use.

Method for the dough:

1) Put all the ingredients (except butter) into a mixing bowl, beat until a smooth dough is formed.

2) Add in butter and beat until the dough is smooth and elastic.

3) Place dough into a lightly greased big bowl, cover with a piece of damp cloth or cling-wrap for first proofing  1-1.1/2 hours till double in size.

4) Scale dough into 8 equal portions (about 70g each), roll into round. Cover and rest for 10-15 minutes.

5)  While waiting, take out the filling from fridge, divide into 8 equal portions (about 33g each) roll into round. Leave aside.

6) Lightly flatten the dough with a rolling pin into a flat disc (about 12cm in diameter). Place a filling (5) in the center.  Gather edges and seal. Make sure the edges are seal nicely.

7) Arrange them onto a greased baking tray and spray water on the surface. Put inside the oven for final proofing for 50-60 minutes till double in size.. Take them out from the oven just 8-10 minutes before the ending of the proofing time. Preheat the oven at 170 degree C. 

6) Brush with egg wash, and sprinkle with dessicated coconut. Bake for 18 - 20 minutes till golden brown.