Black Beauty Kaya Bun

I've been making charcoal buns with kaya after making Black Beauty Chocolate Chip Bun here. I've been asked if the recipe needs to be tweaked. The answer is no. I used the same bread recipe and wrapped kaya in the buns.

It's soft, moist and yummy!!  

I've used homemade kaya here for the filling. Super love this fuss-free recipe!

Black Beauty Kaya Bun

makes 16 mini buns

Ingredients:

For the Bread Dough

200g Milk 

300g Bread flour

1 tbspn Bamboo charcoal powder
25g Sugar

1 tsp Salt

1 tsp Instant yeast

20g Unsalted butter

For the Filling

kaya (I used homemade kaya here. You can also use store-bought kaya.)
 

Method:

For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.

(I'm adding this additional step instead of just choosing 'Dough' setting to increase the kneading time. For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

8. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
9. Flatten each ball into an oval (can either use a pastry rolling pin or the palm of your hands) and put a spoonful of kaya in the middle. Wrap and pinch to seal. Roll into balls again and put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

10. Spray the buns with water.

11. Bake in preheated oven at 200ºC for 15 minutes.

12. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

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