Vanilla Butter Buns

Ingredients:

For the Tangzhong: 

40gr flour 

120ml water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the Dough:

Dry Ingredients:

360gr flour 

15gr sugar 

5gr yeast 

6gr salt

Wet Ingredients:

140ml water

1 egg

All of the Tangzhong at room temperature

Extra:

40gr butter

For the Vanilla Butter: 

80gr soft butter

30gr confectioner's sugar

2gr vanilla powder

For the Vanilla Crust (optional)

60 gr softened butter

60 gr sugar

 1 egg 

 70gr flour

 30ml water

 3 gr vanilla extract/powder

Method: 

For the dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

Meanwhile prepare the Vanilla Butter Filling:

In a food processor add the Vanilla Butter Ingredients and mix until incorporated.

Tranfer to a bowl and cover until use

If using, prepare the Vanilla Crust:

In a food processor mix all of the ingredients

Transfer in bowl and cover until use

Once the dough is proofed,

punch it down shape and divide into pieces of 70gr

Shape into balls

Then with a rolling pin flatten them into thick discs.

Add the Vanilla Butter filling at the center and cover it well.

Do the same with the rest of the dough pieces

Place them in a parchment lined baking sheet and let them proof for 40mins

Meanwhile preheat your oven at 200C

After they have proofed, pipe the Vanilla Crust on the buns

Bake for 20-25 minutes (or until golden)

Remove from the oven and let cool.

If you didn't use Vanilla Crust, you can brush the buns with honey diluted with water and cover the buns with sugar.

Enjoy!

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