makes
8
prep
15 minutes
cook
20 minutes
difficulty
Mid
makes
8
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Morning Tea
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 7 g (1 sachet) dried yeast
- 250 ml (1 cup) lukewarm milk
- 300 g (2 cups) strong bread flour, plus extra for kneading
- ½ tsp salt
- 20 g caster sugar
- 50 g melted butter, plus extra for brushing
- 300 ml thickened cream, whipped to soft peaks
- strawberry jam, to serve
- icing sugar, to serve
Resting time: 1 hour 45 minutes
Instructions
- Combine the yeast and lukewarm milk in a small bowl and set aside for 10 minutes or until foamy.
- Place the flour, salt, caster sugar, melted butter and the milk mixture in a stand mixer fitted with a dough hook and knead for about 6 minutes or until a smooth soft dough forms.
- Brush a large bowl with butter and place the dough in it. Cover with a kitchen cloth and stand in a warm place for 1 hour until doubled in size. Punch down the dough and divide into 8 portions. Roll into balls and place on a baking paper-lined baking tray and stand for a further 15 minutes. Preheat the oven to 195°C.
- Bake the buns for 15-20 minutes or until lightly golden, then remove from the oven and brush with melted butter and wrap with a kitchen cloth to stop a crust from forming. Allow to stand for 20 minutes to cool until just warm.
- To serve, split the buns diagonally and fill with strawberry jam and whipped cream. Dust with icing sugar.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Morning Tea
