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.
- 1/3 cup warm water
- 1 1/4 teaspoons yeast
- 1 tablespoon sugar
- 1 2/3 cups flour
- 2 tablespoons sugar
- 1 egg, beaten
- 3 tablespoons cream cheese
- 3 tablespoons butter, softened
Click on the link below for the instructions.
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so… i dont need to let it rise twice like for regular white bread? just wait those minutes after putting dough in the pan? because i wil make by hand.. i have no machine =]
Hi Judy, when I prepare the dough using the bread machine, it took about two hours; first 25 minutes for warming up, the next 35 minutes for mixing and the last hour for rising. So, if you prepare the dough by hand, you have to let it rise for about an hour first before forming them into smaller dough for a second rise.