Sunday, August 15, 2010

Custard Raisin Fan Rolls

Carlos take his breakfast at home every morning so each week I will baked something for him to have with his coffee. I think he is pretty bored with my regular banana bread and cinnamon rolls weeks after weeks so I decided to try out something new.

I remember eating some kind of custard snail like looking rolls from a bakery in New York many years ago. The bread was soft and it has some kind of custard and raisins inside. Inspired by that custard rolls I decided to try my hand in making it.



Dough

460 gram bread flour
2 tsp yeast
60 gram milk powder
70 gram sugar
½ tsp salt
1 egg
150 - 160 ml milk (you might need a bit more or less)
70 gram butter
100 gram water roux




Custard fillings

80 gram unsalted butter - soft
60 gram sugar
1 egg yolk
2 tbsp custard powder or cornstarch
100 gram milk powder
¼ tsp salt

1 ½ cups raisin
I egg white (beaten for egg wash)
Some sliced almonds (for garnish)


1. Fit the mixer with the dough hook attachment. Combined flour, milk powder, salt, yeast and sugar in the mixing bowl. Mix well. Add in the egg and water roux. Turn on the mixer and slowly add in the milk until the dough comes together and forms into a nice ball of dough. Continue to mix for 5 minutes and add in the butter. Continue to mix for another 5 minutes.
2. Cover the dough and let it rest in a warm place until double in size. In the meantime mix all the filling ingredients together (accept raisins) and set it aside.

3. Punch down the dough and roll it out to rectangle shape (about 17” x 12”). Spread on the custard filling and sprinkle on the raisins. Roll up the dough as tightly as possible. Flatten the log slightly with the palm and slice the log into 10 pieces (depend on the size you like).

4. Then using a scissors or a pizza cutter, make another 2 cuts into each piece. Twist each slit slightly to make it lay somewhat flatter. Place on a greased baking pan and cover and let it rise until almost double.
5. Brush it with some egg wash and sprinkle on some sliced almonds. Baked in a pre-heated 350 degree F oven until golden brown. Remove from oven and let them cool.


I am submitting this to Yeastspotting

29 comments:

My Little Space said...

Yeah, I know! I don't eat the same bread often except danish bread. I will never get bored of that! Well, there're still many more flavours available. Good luck! Btw, what about those mung bean paste, shredded coconut, coffee paste or cream cheese custard filling! They are delicious too! Hope you're enjoying your weekend.
Cheers, kristy

wendyywy @ Table for 2..... or more said...

Gert,
If you didn't show the raw fanned out pieces, I won't see the real shape. It's very creative of you.

I'm sure Carlos enjoyed every pieces of this.

pigpigscorner said...

Wow, I want some for my breakfast too!

Jeannie said...

Love the shaping very much...I am sure they are very delicious too!

Katie said...

They look fab. Love the shape and how you can see all the custard and raisins hidden inside

ajcabuang04 said...

These look delicious!! I love how it has custard in it!!Custard has become one of my favorites!
Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

Christelle said...

These look so scrumptious, I've never heard of these, looks like I have been missing something!...

Beachlover's Kitchen said...

this bun really look extra ordinary!! I like bun wt filling...oh! yea you used tangzhong water!! maybe I will try your recipe!1 thanks for sharing☺

Al Dente Gourmet said...

Hello Gertrude,
Beautiful Custard Rolls! Recently I had the same little challenge, trying to figure out something new for my husband's breakfast.So I made some anise buns. However seeing this delicious rolls makes me want to start baking right away! :D

Thanks for sharing this recipe!

Kitchen Corner said...

This must be a very yummy buns with the water roux recipe and filled with the custard really delicious! I like this special way of shaping them, already bookmarked it, thanks!

ijayuji said...

Hi gert! saya suka mkn roti any bread is ok cuma kalau ada cinnamon i mmg tak leh makan :D, but yg ni mesti i try, thanks 4 sharing!

zurin said...

They look lovely and very professional! clever of you to try :)

Ho Ho Ho said...

I could almost smell the rolls baking in the oven...all the way here... :)

My Kitchen and Me said...

Wow! Looks so good. You really inspire me :)

Shereen said...

Now I know how to finish up any leftover custard.As usual,another great recipe from you.

MaryMoh said...

Amazing bread! Homemade bread is always the best. Love the custard filling. I'm always a fan of custard.

Elin said...

Homemade breads are the best and I enjoy making them ...love the water roux method...makes the bread/bun so much softer. I just made burger buns and I truly enjoyed using the water roux method. I am sure Carlos enjoyed this buns for a change :)

Honey Bee Sweets said...

So loving of you! I sometimes forget or too busy to bake, my hubby will end up eating cereal, heehee! These buns are pretty special in their shape! Thanks for the idea and recipe.

Cheah said...

Wow, lovely buns! They must be so delicious!

Sonia (Nasi Lemak Lover) said...

this sound simple and good.

ReeseKitchen said...

Thanks for the idea,Gert. I think I got to bake some bread or buns by next week...:)

ICook4Fun said...

Kristy, I wish I have the luxury of going out to get him some roti canai, chee cheong fun for him in the morning ha ha.. Yes I will this out with some other type of fillings. Thanks for the suggestion.

Wendy, thank you. Yes he loves it.

Pigpigscorner, come over and we can have some together :)

Jeannie, thank you.

Katie, yes the smell of the custard was just wonderful when they were baking in the oven.

AJ, thanks.

Christelle, you can get something similar at the Asian bakery in Chinatown.

Lesley, yes I've been using the water roux method for a while now.

ICook4Fun said...

Al Dente Gourmet, thank you. Will check out the buns at your blog.

Grace, yes I just love baking with water roux now. It gives a very soft texture to the bread.

Ijayuji, kenapa yea banyak orang tak makan cinnimon. I puluk suka cinnamon :)

Zurin, thank you.

Ho Ho Ho, yes this smell really wonderful when it was baking in the oven :)

My Kitchen & Me, thank you.

ICook4Fun said...

Shereen, what you make with the custard?

Mary, thank you.

Elin, he always like danish/roll like bread for his breakfast.

Bee Bee, ha ha never mind. Your hubby can just go out and eat chee cheong fun, nasi lemak and konlo mee at the shop. We can't do that here :)

Cheah, thank you.

Sonia, do try it out.

Reese, enjoy your baking :)

Healthy and Homemade said...

These look and sound absolutely delicious! I wish I could have that with morning coffee mmmmmm mmmmm!

LK said...

Looks good! The unbaked pastry reminds me of bear-claws.

Mimi said...

I love the idea of custard pastries and yours are so pretty!!

Kak Ita said...

Tried and love the taste. Bring for potluck and everybody amaze and wonder how do I made this yummies custard bread. Thanks for the receipe and idea. Btw please let me c&P this receipe to my blog. Thank you again.

Anonymous said...

I had something like this in Singapore and I loved it!! I have made this twice for my young kids and they LOVE it. We made pouring custard, which was faster, and appealed to the toddler. Its the milk powder that makes the dough. Thank you very much from the Pacific Islands. - Leiwota, Vanuatu