Saturday, 19 April 2014

Buns with oatmeal, pineapple and coconut filling





Whenever I eat a new type of bun or bread there is always a temptation of recreating it in my kitchen.
I try to search for a recipe and if I don't get it I try to create my own.
Ever since I ate coconut buns in Hongkong that was the only thing I wanted to try out. It was a nice roll with a sugar syrup glaze and little dessicated coconut sprinkled on top. The roll was made with plain flour, the outer layer was not very sweet and the sweet coconut filling was in swirls.
Since then I have made it many times - sometimes using fresh coconut and condensed milk, other times using desiccated coconut, macadamia nuts and dried pineapple chunks.
This time I wanted to use the white chocolate bar and also wanted to avoid condensed milk. I have replaced half of the white flour with whole wheat flour. Most of the time I replace refined flour or cornstarch by oatmeal as a thickening agent in soups and Indo-chinese dishes. This time I added it to the coconut filling and the buns were very tasty.
Try out this filling and even if you are not planning to bake buns, use this as a filling to make sweet sandwiches or tropical pies. Use milk bread to make these sweet sandwiches.

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 Wheat buns with oat and tropical filling recipe


For the filling-
1 tbsp butter
1 cup unsweetened dessicated coconut or fresh grated coconut
2 tbsp macadamia nuts
1 cup white chocolate
1 cup sugar (You can reduce it to  ½ cup since white chocolate is very sweet)
1 cup dried pineapple cubes ( fresh pineapple pieces cooked with little sugar or use dried papaya pieces or tutti frutti (glaced raw papaya)
1.5-2 cups oatmeal
½ cup milk

Heat butter and add all the ingredients and stir till thick. Cool and use as a filling for stuffed buns, sweet sandwiches or tropical coconut and pineapple pie.
You can refrigerate this for few days.
You can skip white chocolate and use ¼ cup condensed milk. If you do not want to use condensed milk  you can increase the sugar and milk by ½ cup.




For the bread- (loosely based on a recipe from breadworld.com)
1.5 cups wheat flour + 1 heaped tbsp vital gluten + ⅛ tsp bread improver (optional)
1.5 cups white plain flour (bread flour)
1 envelope instant yeast (I used 1.5 tsp)
1.5 tbsp grain sugar
1 tsp salt
½ cup toned or full fat milk
¾ cup water
1 tbsp butter (you can use 2 tbsp)

Heat the milk, water and butter till hot (110 ⁰ C), use a candy thermometer OR heat the mixture and pour this into the bread machine. Wait till it turns warm, you can dip your finger to check the temperature.
Knead the dough with hand or in the bread machine.
Put all the dry ingredients first the flour then others- yeast, sugar, gluten, bread improver and salt. I put the salt far from yeast.
Start the bread machine pushing the white ‘bread’ button. When it’s kneading check the dough add about ¼ cup water. If you can manage a sticky dough you can add ½ cup water. I have added ½ cup, dough with whole wheat flour requires more water and the amount depends on the quality of your flour.


The dough will be nearly doubled at the end of the kneading as the machine becomes warm. If not keep the dough inside the machine for proving. 


When the dough is nearly double, switch off the machine and take out the pan and tip the dough out on a lightly floured (well floured if the dough is sticky) counter top or a silicon mat.  Pat it gently to remove most of the gases. 

Grease 12 cup cake tins and dust it with flour. You can bake this in a baking tray too.
Roll the dough into a log and mark it to divide into 12 parts. 



You can divide it into any number of parts all depends on how big you want your rolls. I found that the amount of filling was quite large so divided it into 13 parts. So divided the bread dough into 13 parts.



Since the dough was sticky and the weather quite warm I did not shape each part into a tight ball. I just folded it. 




I did not cover these dough pieces with a moist dish cloth either. The weather was humid and I went about working quickly. If the weather in your place is cold you will have cover the dough or it might become dry and get cracks all over. It is better to keep the dough pieces in neat rows so that will know which was shaped first. 

 









While shaping the roll I took the first piece of shaped dough (since it got the maximum resting time).
Flatten this dough into a small rectangle. Place the filling over this and roll into a log and then coil it into a spiral. 















I placed these spiral buns in the cup cake moulds.  I placed some shaped bread logs (without coiling them) in a pan.



  After baking spiral buns were neater than the logs.



I put them inside a cupboard for final rise. Meanwhile I pre-heated the oven to 200⁰ C for 10 mins. Baked the first batch (buns in cup cake tins). Just before putting into the oven I brushed them with milk and sprinkled sesame seeds. I place these cup cake tins on a swiss roll tray while placing inside the oven, as it is convenient.




The buns were golden and ready in 15 mins. 



Holding the cup cake tins with oven gloves, loosen the edges of the bread with a palette knife. Transfer the bread to a wire rack to cool. Brush with melted butter or ghee (clarified butter).




 


Experiment with other chocolates (milk or bitter), other nuts and fruits.
It would be nice if you share your baking experience with me.
Happy Easter and Passover to all readers celebrating.

You might be interested in my other cooking blog- Cookingwithoutkitchen, it's helpful for travel cooking, quick Indian cooking and people staying away from their family missing home cooked meals. Spend some time to explore it you might find it useful. You can share the link with your loved ones who might need it.
Here are pictures of some of the recipes from this blog-

      1. Instant INDIAN DAL Mix (many varieties)

      2. Boiling eggs in rice cooker and Egg / Paneer Masala

    Cabbage and green peas rice


   3. Cabbage and green peas rice
                       
      Boiling rice in rice cooker and Instant Sambar saadham (Southern indian style one pot meal of rice & lentils)


  4. Instant sambhar sadham (rice)

  Triangular wheat and banana pancake (aebelskiver or appe)


 5. Instant wheat and banana aebelkivers in toaster


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