Ben decided that I should release a few of my recipe posts before he starts our Seattle vacation series. So, here I go again.
Helen is my morning walk companion. We walk at the South Arm Park twice a week and we chit chat about our kids, recipes and all sorts of things. She shared with me this Cream Cheese Bun recipe. We are always in search of bread recipe which yields soft bun which lasts for a couple of days. A lot of the recipes we tried before yield soft buns when they first come out from the oven but they will become tough the next day.
This Cream Cheese Bun remains relatively soft the next day. For best result, microwave for 10 seconds if you consume it the next day.
I made the Cream Cheese Bun in the muffin pan as the recipe is for a small loaf. Helen had tried to make it as a loaf but it did not turn out right. I have never try to make it as loaf.
Arkensen and Nanzaro like to eat the Cream Cheese Bun with nutella. Sometime, I snug in some white chocolate wafer for a little surprise. You can fill the bun with red bean paste, lotus seed paste, etc. But my kids like it plain with nutella.
Ingredients
Ingredient A:
- 1/3 cup warm water
- 1 1/4 teaspoons yeast
- 1 tablespoon sugar
Ingredient B:
- 1 2/3 cups flour
- 2 tablespoons sugar
- 1 egg, beaten
- 3 tablespoons cream cheese
Ingredient C:
- 3 tablespoons butter, softened
Click on the link below for the instructions.
Instructions
 Combine a;; the ingredients A in the bread machine and let sit for few minutes until bubbly.
Add ingredients B and select dough and press start. When the bread machine beeps, add ingredient C. |
 The dough is very soft when it comes out of the bread machine.
Place it on a flour surface. |
 Divide the dough into 12 equal pieces. |
 Roll the pieces into a ball and place in a greased muffin pan.
Let rise in a warm and draft free place for 30 to 40 minutes or until it doubles in size. I normally place the pan in the oven with a bowl of hot water. |
 Brush the top with milk or melted butter or egg wash. |
 Bake in a preheated 325F oven for 10 minutes.
Helen, thank you for sharing the recipe. A sure keeper for me. |
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