Name: Melkkos with cinnamon-poached pears
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: Desserts & Baking
Ingredients: fresh full-cream milk 1litre,cinnamon stick 1–2,cake flour 140g,a pinch of salt ,baking powder 1t,butter, plus extra for serving 60g,sugar, for serving 4T,ground cinnamon, for serving 1t,For the poached pears: ,sugar 4T,water or enough to cover the pears 2cups,cinnamon stick 1,Forelle pears, chopped 4

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Melkkos with cinnamon-poached pears

25 minutes

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Japanese milk buns

Serves 11 buns

Difficulty Medium

Prep Time 25 minutes, plus 1 hour 40 minutes’ proving time

Cooking Time 12 minutes

Ingredients

For the tanghzong:

35 g white bread flour
6½ T milk
3 T water

For the dough:

500 g white bread flour
1 T fine salt
55 g sugar
2 x 10 g instant yeast, packets
1⁄3 cup milk
1 free-range egg
2 free-range egg yolks
6 T water
66 g butter, cubed, at room temperature

For the egg wash, mix:

1 free-range egg yolk
1 T milk

Method

1. To make the tanghzong, place all the ingredients into a medium saucepan. Cook the mixture over a medium heat, whisking continually, until it forms a thick paste. Remove from heat and set aside.

2. To make the dough, mix the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attachment.

3. With the mixer running at a slow speed, add the milk, egg, egg yolks, water and tanghzong to the dry ingredients and mix until combined. Knead in the machine for 5 minutes.

4. Slowly add the butter, one cube at a time. When the butter is incorporated, knead for a further 5 minutes.

5. Shape the dough into a ball and place into a lightly oiled bowl. Prove at room temperature for 30–40 minutes. or until doubled in size. Knock down the dough and divide into 100 g pieces. Roll the pieces into smooth balls and place on a lined baking tray. Cover the dough and allow to rise for 40–60 minutes, or until doubled in size.

6. Preheat the oven to 160°C. Using a pastry brush, gently brush the buns with the egg wash. Bake for 12 minutes, rotating the tray every 5 minutes. Remove from the oven and place on a wire rack to cool completely, then cut.

Cook’s note: A tanghzong (also known as a water roux) is a cooked mixture of flour and water. It makes bread softer and keeps it fresher for longer

Find more bread recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly

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Ingredients

Method