Cranberry Cream Cheese Bun

With my comfort 65C bread dough recipe, I came out with one of my favorite bakery cranberry Cream Cheese Bun. My family loves it, my cell group members enjoy it so I think it will be in my baking routine. So, why pay more if we could produce something similar as stall bought? 

Recipe makes 11 buns from panasonic bread maker

For the dough:

210g bread flour

56g plain flour

42g caster sugar

20g milk powder

1/2 teaspoon salt

6g yeast

22g unsalted butter

84g water roux

85g water

30g lightly beaten egg

50g cranberries

For the fillings:

200g cream cheese

50g icing sugar

1 1/2 tablespoon whipping cream

1 teaspoon vanilla extract

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Consistency should be like a thick baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

For the fillings, blend all the ingredients together in a blender or food processor until well combined. Transfer to a piping bag and keep refrigerated until ready to use.

Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Adjust the timer to 0:00. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time. After 10 minuted add dried cranberry and continue for the kneading process until machines stop.

Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 40 minutes.

Divide the dough into 11 equal pieces about 55g a portion and roll to form 'ball' shapes, cover with cling wrap and rest for 10 minutes.

Flatten each dough and roll out into a round disc. Pipe out 25g cream cheese fillings at the center of the dough. Shape them into ball shape and seal tightly.

Place the filled dough on a baking pan attached with baking paper. Place another sheet of baking paper on top of the dough then place a baking pan on top. Slightly press down and let them proof for 40 minutes.

Preheat the oven to 210C. After the oven is preheated, place the baking pan together the top baking pan into the oven and close the door. Adjust the temperature to 190'C and bake for 20 minutes. Take out the top baking pan and baking paper continue to bake for about 8 to 10 minutes.

Take out the buns from the oven and cool on a wire rack. It's best serve on the day it made or warm it up by wrapped in an aluminium foil and tuck it into 200'C preheated oven for 10 minutes. It will taste as good as the day it made., soft and tasty!.