Hawaiian Sweet Buns (Almost Kings), Hawaiian Buns Recipe

Hawaiian Sweet Buns (Almost Kings), Hawaiian buns recipe.

Easy and quick recipe for making Hawaiian sweet buns (Almost kings) with step by step pictures. Hawaiian Sweet Buns (Almost Kings), Hawaiian buns recipe.

There are very few pleasures in life that can equal the joy of eating warm, sweet buns out of the oven. I love kings Hawaiian sweet buns from the US and I miss them here in Bangalore. I adapted this recipe to satisfy that kings craving. Those soft and sweet buns were a picnic staple in our family. The buns are sweet with citrus notes, soft and delish! Its actually an adaptation of the Portuguese sweet bread!

I used the tangzhong method to get the soft and fluffy texture. So what is tangzhong? A simple water flour roux is made by heating water and flour where the starch in the flour gelatinizes. Adding this flour-water roux to the dough results in an unbelievably moist fluffy bread. Tangzhong adds structure to the inside crumb of the bread.First lets make tangzhong. Mix the water and flour and heat it on medium flame until it starts to become a watery custard/pudding like the picture below.

Second lets get the yeast working. Indian yeast is temperamental. so do not skip this step if you are in India. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.

Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. The trick in kneading by hand is to avoid the temptation of adding flour. Too much flour alters the moisture content which results in dry dense dough. Once the dough becomes cohesive, form into a ball and let it rise in a draft free place until doubled. About 60 to 90 minutes.

Once doubled, Shape the dough. Divide the dough into 16 equal parts. Make a ball and crimp the bottom. Put it in a 9×13 pan with seam side down. Do the same for remaining dough. Cover it and let it double again. About 60 to 90 minutes.

Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 30 minutes.

For the tangzhong – water roux

• 1/2 cup water
• 1/4 cup + 1 Tablespoon all purpose flour

For the Yeast mixture

• 1/4 cup water
• 2 teaspoon yeast
• pinch of sugar

For the dough

• 400grams (around 2.5 - 3 cups) all purpose flour
• 1/4 cup sugar
• 25g ( 1/4 cup ) milk powder
• 6 tablespoon milk
• 1 egg
• 2 Tablespoon butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest (optional)
• 1 teaspoon orange zest (optional)
• 1 more egg, beaten with a splash of water, for eggwash

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
6. Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9×13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.
7. Preheat the oven to 200C/400F.
8. Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 20 minutes. When it’s done, the bread will sound hollow when tapped.

Notes

You can leave the egg and substitute 1/4 cup water/milk for each egg if you do not want to use egg. Adapted from the freshloaf.com

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 mins
• Cook Time: 30 mins
• Category: Bread
• Cuisine: American

For the tangzhong – water roux

• 1/2 cup water
• 1/4 cup + 1 Tablespoon all purpose flour

For the Yeast mixture

• 1/4 cup water
• 2 teaspoon yeast
• pinch of sugar

For the dough

• 400grams (around 2.5 - 3 cups) all purpose flour
• 1/4 cup sugar
• 25g ( 1/4 cup ) milk powder
• 6 tablespoon milk
• 1 egg
• 2 Tablespoon butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest (optional)
• 1 teaspoon orange zest (optional)
• 1 more egg, beaten with a splash of water, for eggwash

1. Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
2. Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
3. Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
4. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
5. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
6. Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9×13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.
7. Preheat the oven to 200C/400F.
8. Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 20 minutes. When it’s done, the bread will sound hollow when tapped.

Notes

You can leave the egg and substitute 1/4 cup water/milk for each egg if you do not want to use egg. Adapted from the freshloaf.com

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 mins
• Cook Time: 30 mins
• Category: Bread
• Cuisine: American

Find it online : https://www.kannammacooks.com/kings-hawaiian-sweet-bread-buns-recipe/

Strawberry Soup with citrus and Lemongrass, Sweet Strawberry Soup Recipe.

Asian inspired easy and lite chilled Strawberry Soup – summer soup recipe with strawberries and lemongrass.

This is one of my go to favorite lite dessert for any week day. Even though its a summer soup, I make it all year round. This recipe has been adapted from pastry chef Francois Payard. I saw a very tempting photograph in one of his books long back and I really liked the idea of a lite dessert soup which was different and kind of a rebel to me. When I came across this recipe I thought it was a genius idea to combine Asian flavors like lemongrass to give it that warmth and it totally works in this recipe. I absolutely love lite desserts.

A simple stock of lemongrass and lemon zest is poured over strawberries and the fruit kind of cooks in that hot stock. Chill it and enjoy for lunch or dinner. The addition of the optional pectin powder gives the soup some extra body and I like that lusciousness. This chilled fruit soup makes a unique ending for a meal.

Common y’all! Let us make some killer soup!

Dice the strawberries. I like to have it as small chunks. If you are in a mood for rustic, you can leave it whole too! Mix the diced strawberries with two tablespoon of sugar. Let it macerate while we prepare the stock. Combine 2 cups of water, Pectin if using, sugar, lemon zest and lemongrass in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.

Serve the strawberry soup with a garnish of mint sprigs and thinly sliced strawberries. I just like to serve it plain and let the strawberries shine.

Ingredients for Stock

• 1 teaspoon pectin powder (optional)
• 1/2 cup sugar
• Grated Zest of one lemon
• 1 stalk lemongrass chopped
• 2 cups water

Other ingredients

• 250 grams strawberries
• 2 tablespoon Sugar

For the Garnish

• Sliced Strawberries
• Mint Sprigs

1. Dice the strawberries into small chunks and combine 2 tablespoon of sugar and let it macerate while we prepare the stock.
2. Combine all the stock ingredients together in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat.
3. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.
4. Garnish: Garnish the soup with thinly sliced strawberries and mint sprigs.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: French