Cranberry Cream Cheese Buns - Eng Recipe Version

My friend, who lives in Thailand, asked me whether I know this bread from Bread Talk. I told her I ever bought and eat a few times and I don’t really like it so much. We chatting about the recipe and I told her, I think can use any soft bread recipe and the filling just cream cheese and icing sugar mix. 

One day I search into the internet and found this blogger @kokken, she had made this bread too and also she shared her wonderful recipe too. I’m quickly started to make as her recipe on the next day and I found the bread was great! The test was better than Bread Talk (I thought so hehehe).

If you like to try you can go to this blog @kokken and get the recipe but for my recipe here I’m adapted a bit for cream cheese filling. I have to Thank you to Kokken blog for sharing a wonderful recipe.  

Recipe: Cranberry Cream Cheese Buns (Adapted from @kokken) 

Water Roux

• 50 g bread flour
• 75 g boiling water

Bread Dough

• 6 g active dry yeast
• 200 g bread flour
• 50 g sugar
• 2 g salt
• 50 g water
• 1 egg
• 40 g butter
• 50 g dried cranberries, soaked in water for 30 mins to soften and drained  

 Method for using mixer or bread maker:

1.  Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mix bowl, add roux (1), flour, yeast, sugar, egg, salt and water and knead until dough lifts from the mixing bowl.   
3. Add butter and dried cranberries continue kneading until dough is no longer sticky.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45 mins.
5. Lightly floured hands and table top, knead to form a smooth round ball. Divide dough into 40g portion and shape them into balls. Let it proof for 10 mins.
6. Flatten dough with a rolling pin and pipe a generous portion of Cream Cheese filling onto the flattened dough. Seal and shape into a ball.
7. Space out filled dough on a baking tray. Press down on the dough with a second baking sheet. Let it proof about 45-60 mins.
8. Transfer the baking tray with pressing tray into oven and bake at 210C for 12 mins.
9.  Remove from oven, remove the pressing baking sheet and allow cooling.

Method for hand kneads as me:

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mix bowl, add roux (1), flour, yeast, sugar, egg, salt and water and knead until dough lifts from the mixing bowl.   
3. Lightly floured hands and table top and then transfer the dough onto the table and continue knead, add butter and dried cranberries continue kneading until dough is no longer sticky. You can sprinkle some flour while you kneading.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45 mins.
5. Punch the dough to release a gas and knead to form a smooth round ball. Divide dough into 40 g portion and shape them into balls. Let it proof for 10 mins.
6. Flatten dough with a rolling pin and pipe a generous portion of Cream Cheese filling onto the flattened dough. Seal and shape into a ball.
7. Space out filled dough on a baking tray. Press down on the dough with a second baking sheet. Let it proof about 45-60 mins.
8. Transfer the baking tray with pressing tray into oven and bake at 210 C for 12 mins.
9. Remove from oven, remove the pressing baking sheet and allow cooling.

   

The original recipe for Cream Cheese Filling (Adapted from Alex Goh’s The World of Bread)

(A)

50 g butter

80 g icing sugar

(B)

250 g cream cheese

Pinch of salt

(C)

2 egg yolks

(D)

20 g corn flour

Method for Cream Cheese Filling:

1. Cream (A) until well combined.
2. Add (B) and cream till well blended
3. Add (C), cream till smooth
4. Add (D) and mix till well blended
5. Refrigerate till firm.

The portion above will yield more than you need, the excess can be stored in an air tight container in the fridge for 3 days.  

**For my Cream Cheese filling recipe**  

• 150 g cream cheese 
• 5 tbsp icing sugar 

Cream the cream cheese until smooth add icing sugar one at the time, mix until smooth and well blended.