Hawaiian Sweet Buns (Almost Kings)
Easy and quick recipe for making Hawaiian sweet buns (Almost kings).
- Prep time
- 3 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup water
- 1/4 cup + 1 Tablespoon all purpose flour
- 1/4 cup water
- 2 teaspoon yeast
- pinch of sugar
- 400grams (around 2.5-3 cups) all purpose flour
- 1/4 cup sugar
- 25g (1/4 cup) milk powder
- 6 tablespoon milk
- 1 egg
- 2 Tablespoon butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon orange zest (optional)
- 1 more egg, beaten with a splash of water, for eggwash
Instructions
- 1
Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
- 2
Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
- 3
Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
- 4
In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
- 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
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
Preheat the oven to 200C/400F.
- 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.