Brown Sugar Cookie Buns

  • Serves: Makes 8
  • Baking Temp (degrees F): 350
  • Views: 13145
  • Comments: 1

Buns and photos by Orange Piggy © Sarah Phillips 

I made some buns with cookie topping.

Tang Zhong (water roux) starter:
15 g bread flour
80 g water

Bread dough:
200 g bread flour
3 g instant dry yeast
40 g brown sugar, sifted
20 g water
50 g milk
1/4 teaspoon salt
1 teaspoon ground or powdered ginger, optional
15 g unsalted butter, softened

Cookie topping:
50 g unsalted butter
50 g brown sugar, sifted
15 g egg
50 g cake flour
3 tablespoons chopped almond

Make tang zhong starter:
1. In a small sauce pan over low heat, combine flour and water, stirring constantly until thickened and instant read thermometer reads 65 degrees C (149 degrees F).

2. Transfer the mixture into a bowl, cover with a piece of plastic wrap directly on the surface.

3. Let cool completely and refrigerate for 1 hour.

Make the bread:
1. In a bowl of stand mixer with a dough hook, combine half of the flour, tang zhong starter, yeast, sugar, water and milk and ginger (if using). Knead on low speed for 3 minutes. Mix the salt with the remaining flour and add it to the dough while the mixer is running.

2. Add butter and knead until the butter is incorporated into the dough. Increase to medium speed and knead the dough for 7-8 minutes. If the dough is still wet or sticking to the bowl, add more flour 1 tablespoon at a time until the dough stops sticking to the bowl.

3. Transfer the dough to a greased bowl and cover with a damp kitchen towel or plastic wrap and let rest for 60-80 minutes or until doubled in size.

Make the cookie topping:
1. While the dough is resting, make cookie topping: In a medium bowl, cream butter with sugar until light in color (use a wooden spoon). Add the egg and mix until combined then add the flour and mix until smooth. Set aside.

Complete the bread dough, cover with the cookie topping and bake:
1 . Inflate the dough and divide the dough into 8 equal portions. Put the bun dough on a baking sheet lined with a parchment paper. Cover with plastic wrap and let rise for 25-30 minutes.

2. Position oven rack in the middle and preheat to 350 degrees F.

3. Pipe the cookie topping on top of each bun. Make spiral starting from the center of each bun.

4. Sprinkle with almond and bake for 14-16 minutes. Do not overbake.

5. Cool on wire cake rack.

These buns are best eaten within the same day they are made. Freeze the leftover buns.


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