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Tropical Sweet Rolls – Passion 4 baking :::GET INSPIRED:::

Hi Everyone; The weekend is finally here, Yeah!
I hope all is well with you and that you are looking forward to the weekend, are you planning to bake something sweet this weekend?
If you love sweet rolls; and lemon you might want to try this recipe
.
The other day I made super soft Japanese sweet rolls, filled with pastry cream, you find the recipe →here.
I honestly can say these are the best buns I have ever eaten! I needed to make some more.

I wanted to fill this sweet roll with something tropical, something that reminds me of summer and sunshine; I need that after a long winter! 
I added first a generous layer of fluff ( meringues) around the side of each bun.

I then filled the middle with delicious lemon curd.

And I added fresh blueberries or raspberries on top, so good!

I used a blow torch to just give the meringues a finishing touch, and also I like it when the meringues are torch it gives an even better taste.

The combination of these soft sweet rolls, lemon curd, and meringues, and slight torch; Yes Please!!!

Tropical Sweet Rolls ( makes 20) 

JAPANESE MILK BREAD ROLLS  (recipe for the dough = adapted from →here) p.s I doubled the original recipe and made a few changes from the original recipe) 

TANGZHONG (STARTER)

  • 1/4 cup ( 30 gram ) bread flour or all-purpose flour
  • 12 tablespoons ( 170 gram ) whole milk

DOUGH

  • 5 cups ( 600 grams) Bread flour or all-purpose flour
  • 4 tablespoons ( 35 grams )Dry Milk 
  • 1/2 cup ( 115 grams) sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast or 25-grams fresh yeast
  • 1 cup (225 gram) whole milk, cold
  • 2 large egg
  • 1/2 cup ( 115 gram)  melted unsalted butter

Tropical Style buns; 

  • 1 recipe Japanese milk bread rolls ( see recipe above↑) 
  • 1/2 recipe of lemon curd, get the recipe →here
  • 1 recipe Fluff, get the recipe →here 
  • Fresh blueberries or raspberries

 Instructions for the tangzhong;

  • To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Directions how to make the dough;

  • To make the dough: Combine the tangzhong with the remaining dough ingredients, ( if using fresh yeast just crumble the yeast into the mixing bowl) then mix/knead with the hook attachments of your mixer, on medium speed until a smooth, elastic dough forms, about 20 minutes, after 20 minutes run the mixer for 3-5 minutes on the highest setting.
  • Work the dough, on your kitchen counter, shape the dough into a ball, and let it rest in a lightly greased covered bowl for about 60 to 90 minutes, or until puffy but not necessarily doubled in bulk.
  • Gently deflate the dough, work the dough and divide it into 20 equal pieces,( 60 gram each piece)  and shape each piece into a ball.
  • Place the rolls on a baking sheet covered with a silicone matt or parchment paper.
  • Cover the pan with plastic wrap and let the rolls rest for 40 to 50 minutes, until puffy. 
  • Preheat the oven to 350°F.
  • Brush the rolls with milk, and place the baking sheet on the lowest rack in the oven, use the confectionary setting if you have that option.
  • Bake for about 20 -25 minutes, ( keep an eye on it at the end) until golden brown on top; how to see if the rolls are done after 20 minutes, is pick up the sweet rolls that is in the middle and see if the bottom got some color, if not continue baking for 5 minutes more.
  • Remove the rolls from the oven.
  • Allow them to cool for 10 minutes, then transfer them to a rack to cool completely.
  • Yield: 20 rolls.
  • Make Lemon curd one hour before you start with the sweet rolls, you find the recipe →here.
  • With a sharp knife, slice each bun in two.
  • Make fluff, get the recipe →here, or use whipped cream instead.
  • Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add fluff, Twist the top of the bag and pipe a generous swirl around the edge of each bun, if you like more add two swirls of fluff.
  • Fill the middle with a generous tablespoon of lemon curd.
  • Top the lemon curd with some fresh blueberries or raspberries.
  • For a finishing touch on these buns; I use a blow torch.
  • Add the other half of the bun on top or just serve it on the side.
  • Perfect with a cup of coffee or tea.
  • Enjoy.

I hope you all are going to have an amazing weekend, enjoy and check back soon!
Sweet hugs from me to you; Love Manuela 

  • Step by step pictures; Tangzhong ( starter) 

 

  • Step by step for the dough; 

  • Step by step pictures on how to make the lemon curd, you can find →here.


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About Mary Ellen Bellusci

Mary Ellen Bellusci is a longtime resident of Baltimore, Maryland... A foodie, traveler, writer, and pursuer of happiness.