PB&White Chocolate Buns

Why haven't you tried this combo yet?! Don't you have any FOMO in you?!

Here! Take my recipe and finally try out the amazing taste of mixing white chocolate with peanut butter inside a fluffy, otherworldly bun!

Ingredients for 10 buns

For the dough :

Dry ingredients:

300gr bread flour

60gr sugar

3gr salt

4gr instant yeast

Wet ingredients:

110ml warm milk (almost boiled and cooled for a fluffier result)

1 egg

1 tsp vanilla extract/paste

120gr Room Temperature Tangzhong

Add later:

45gr butter room temperature

Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

Combine the dry ingredients

Add the wet ingredients and knead on your stand mixer for 2 mins.

Add the butter and continue mixing for 10 minutes on medium-high speed

Transfer dough to an oiled bowl, cover and let proof until double (1-2h)

Transfer to an oiled surface and divide it to 65gr pieces.

Shape like a ball

Transfer to a buttered muffin tin

Let proof for 40mins

Meanwhile preheat your oven at 200°C for at least 20 minutes.

Egg wash and bake for 20-25 minutes

After they are baked wash with water-diluted honey.

Method

Prepare the Filling:

• 180g chopped white cuverture

• 170g creamy peanut butter

• 100g heavy cream

Heat the heavy cream until very hot

Add the white cuverture and heat on low until it melts.

Blend it to smoothen out more

Add the peanut butter and stir until incorporated.

Pipe the filling inside each bun and enjooooy

Follow me on Instagram/Tik-Tok For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe!

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