Chestnuts are in abundance in December. You can buy the dried peeled chestnuts and boil them till they become soft and puree them – then cook the puree with desired amount of sugar until it becomes a thick mass and let it cool completely before using. I like to use grated lemon zest to the puree. I find it easy to use the canned variety most of the time, though one cannot control the sugar content. Alternatively you can use mashed baked pumpkin as filling for these buns. Yes. Feel free to use any other fillings too. If you are planning to use savoury fillings, cut down the sugar to 30 g.
1000 g plain flour
50 g milk powder
100 g caster sugar
1 teaspoon salt
15 g instant yeast
2 X 55g eggs, lightly beaten
500 ml water + –
100 g Q.B.B. Ghee, room temperature
300 g sweetened chestnut puree (sold in tins in the supermarket)
80 g dried cranberries, chopped
2 eggs, lightly beaten with 1 tablespoon water and strained (for brushing on buns)
60 g white sesame seeds
50 g salted butter
- Combine flour, milk powder, sugar, salt and instant yeast in mixer on low speed 1 min.
- Add in beaten eggs and water. Mix on low speed for 1 minute, then medium speed for 5 minutes.
- Add Q.B.B. ghee and mix for 5 minutes more on medium speed until a soft, smooth and an elastic textured dough forms.
- Remove dough from mixing bowl and shape into a ball.
- Divide the dough into 60g portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
- Combine the chestnut puree and chopped cranberries together and divide into 15 portions
- Flatten a ball of dough and place a portion of the chestnut puree into the center of the dough with a spoon.
- Gather the edges and pinch to seal. Pat into round smooth shape and place on a greased baking tray. Repeat procedure till all the dough has been used up. When placing shaped dough onto the tray, ensure that there is at least two finger space all round the dough.
- Cover with a loose tea towel and leave to proof for 30-40 minutes or until dough is almost double in size.
- Using a sharp knife, make a tiny slit on the top of each dough. This is to allow steam from chestnut to come out of the bun when baking. This ensures that the dough bakes well and not be water-logged.
- Preheat oven to 200°
- Bake buns for 15 minutes or until the buns are lightly brown.
- Remove from oven and immediately brush with the beaten eggs on the sides of the buns and sprinkle with as much sesame seeds as possible.
- Brush the top with melted butter.
- Put the buns back in the oven for 5 minutes. Remove from oven and cool on wire rack.