THERMOMIX ® RECIPE

1 Pink Iced Buns - Cloudy Kitchen

Recipe's preparation

Place 25 g high grade flour and 120 g milk in mixing bowl, cook 3 min/80°C/speed 3. Let stand for 10-15 minutes.
Add 200 g milk, egg, sugar, salt, milk powder, 360 g high protein flour and yeast, knead Dough /4 min.
Add butter, knead Dough /1 min. Transfer dough to a lightly greased pastry mat. Shape into a ball, wrap it up and let proof in a warm place until doubled in size (approx. 45 minutes).
Clean and dry mixing bowl.
Lightly flour the bread mat. Divide dough into 12 equal portions (approximately 67 g each). Working with one piece of dough at a time, flatten out the piece of dough and tuck it up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a claw shape. Repeat with the remaining pieces of dough and leave them on the bench to rest for 10 mins (ensuring their is space between them so they don’t touch.
Line a baking pan with baking paper (23 x 33 cm). Give each ball another quick roll to tighten it and arrange evenly in the packing pan. Cover the buns and allow them to rise again until doubled in size 945 - 60 mins). During last 20 minutes, preheat oven to 185°C.
Brush the buns with the egg wash and bake for 15-20 minutes until deep golden brown.
Remove from the oven and allow to cool in the pan.The buns will wrinkle slightly as they cool. This is due to them being soft and is completely normal.
Transfer the Jam into a piping bag with a round piping tip (or you can use a ziploc bag. Poke a hole in the top of each bun with a chopstick and wiggle it around to create space for the jam. Pipe jam into the tops of the buns.
Place the powdered sugar, butter, 1/4 tsp vanilla beans paste A tiny bit of pink food colouring 20 g boiling water into bowl.
Mix for 30 sec/speed 4, scrape down the sides of the mixing bowl with a spatula. If the mixture is too dry add a tiny bit more water (be careful not to add too much otherwise your icing will be too runny).
Mix again 30 sec/speed 4. Divide icing between the buns using an offset spatula or the back of a spoon.