I had multigrain blend bread flour to use up so I turned it into buns. The recipe below is my go to recipe for even no-fail white bread loaf (just needs a little adjusting).
The sweet buns are filled storebought cherry jam, which obv. you can subs it to any kinds of jams you prefer.
Some of them are also filled with Srikaya jam. It is a famous coconut custard jam from Indonesia (and Malaysia, and Singapore too ???). While the original Srikaya jam is egg based, obv. mine is the veganized version ?
Basic Multigrain Bread
1 kg multigrain blend bread flour
21 g active dry yeast granules
625 ml lukewarm water
2 tbsp sugar
1 tsp salt
Into stand up mixer, place bread flour and make a well in center
Attach dough hook
Pour lukewarm water in center, followed with sugar and salt
Fold/mix for 2-3 mins
Cover and let stand for 30 mins in warm area of your kitchen, until doubled in size
Sprinkle loaf/pan/sheet with semolina or cornmeal or regular flour
One dough rested, uncover, fold/mix again for 30 secs – 1 min
Place into a loaf pan or baking sheet or a heat proof bowl and let rest again for another 30 mins
Preheat oven to 350 and bake bread for 25-30
It should sound hollow when tap on surface or bottom of bread
Cool on rack
Can be frozen
Variations:
After first proofing, add in flavoring/additional of your choice, if you want to make raisin bread etc. Then follow the next steps.
To make filled buns, after first proofing, divide dough into portions (round was filled with custard – weigh dough at 130 g each, fill and pinch to seal. For long shape, filled with cherry jam, weigh dough at 160 g each). Then let rest for second proofing.
Srikaya Jam
1 can coconut cream (coconut milk is fine but full fat) – 400 ml
1 can evaporated coconut milk (I found mine at Winners – Canada) – 360 ml
150 gram sugar (you can up it to 175 gram for sweeter result)
1 tsp Pandan paste (available at Asian grocery stores or online)
1 1/2 tsp each custard powder and cornstarch dissolved in a little water
Pour cream and milk into a pot, stir in paste. Bring to a boil for 2 mins then simmer for 5-10 mins
Stir in dissolved powder and starch, cook to thicken
Basic Multigrain Bread
Ingredients
- 1 kg multigrain blend bread flour
- 21 g active dry yeast granules
- 625 ml lukewarm water
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Into stand up mixer, place bread flour and make a well in center
- Attach dough hook
- Pour lukewarm water in center, followed with sugar and salt
- Fold/mix for 2-3 mins
- Cover and let stand for 30 mins in warm area of your kitchen, until doubled in size
- Sprinkle loaf/pan/sheet with semolina or cornmeal or regular flour
- One dough rested, uncover, fold/mix again for 30 secs – 1 min
- Place into a loaf pan or baking sheet or a heat proof bowl and let rest again for another 30 mins
- Preheat oven to 350 and bake bread for 25-30
- It should sound hollow when tap on surface or bottom of bread
- Cool on rack
- Can be frozen
