Apricot Brioche Bun Cake

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400 grams all-purpose flour

100 grams granulated sugar

130 ml lukewarm milk

1 egg

70 grams butter

7 grams dried yeast

1 pinch of salt

 

350 grams apricot jam (or Nutella!)

icing sugar

 

Tang Zhong

125 gr water

25 grams strong flour

 

The Tang Zhong grants softer and fluffier bread for a few days. At 68°C, the gluten in the bread flour and water mixture would cook a little and absorb the moisture, become lighter and leavened. When you add the Tang Zhong into the other ingredients it will help leavening and produce a bread you will not believe.

To make the Thang Zhong: in a small saucepan whisk the water into the flour and mix well until smooth.

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Put on fire medium-low heat and keep on stirring, after a couple of minutes the mixture will thicken. (the right temperature should be 68°C). Never bring to a boil, as soon as it reaches the consistency you see in the picture, retain from fire, put in a container, cover with cling film (as it dries), and let cool down at room temperature.

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In a container (or in your food processor), put all dry ingredients.

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In another container add the tang zhong, the milk and the egg and mix well. Add this to the dry mixture.

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Start kneading. When the dough is starting to get together, add the melted butter (lukewarm).

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Knead for at least 10/15 minutes.

Start now with the first proofing, in a warm place, for 45/50 minutes into a container (i twill double it size).

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Coat with butter and flour a tin.

Break the first proofing and roll the dough to half cm thick. Cut rounds of 12 cm diameter each.

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Fill the center of each circle with a tablespoon of jam. And close each circle as shown in picture.

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Put the small balls into a greased tin. And start 2nd proofing for 45 mins.

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Brush with milk the top.

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Bake for 30 minutes at 180° C.

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Still hot, cover with a rag. Serve warm and sprinkled with icing sugar.