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Receta Dilkush Buns - Soft Bread rolls with Coconut-Tutti frutti filling

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Raciónes: 10

Ingredientes

  • Dilkush Bread using Hokkaido Milk Bread With Tangzhong Recipe
  • (Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’sCravings)
  • Ingredients:
  • For The Tangzhong (Flour-Water Roux)
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup milk
  • For The Dough:
  • 2 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1tsp salt
  • 2 tbsp powdered milk
  • 2 tsp instant dried yeast
  • 1/2 cup milk (and a little more if needed)
  • 1/8 cup cream (25% fat)
  • 1/3 cup tangzhong (use HALF of the tangzhong from above)
  • 25gm unsalted butter (cut into small pieces, softened at room temperature)
  • 1/2 to 3/4 cup mini chocolate chips if making the chocolate chip rolls
  • The Tangzhong (Flour-Water Roux):
  • Ghee - 1 tbsp
  • Grated coconut - 1/2 cup
  • Sugar - 1/4 cup

Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 10 servings
Calories 281  
Calories from Fat 79 28%
Total Fat 8.87g 11%
Saturated Fat 5.52g 22%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 259mg 11%
Potassium 154mg 4%
Total Carbs 44.32g 12%
Dietary Fiber 1.7g 6%
Sugars 16.14g 11%
Protein 6.03g 10%
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