Terengganu Roti Paun

Straight dough method, dough is very easy to handle
Soft buns and still stay soft the next day with a bit of warming up

Recipe is from Sonia from Nasi Lemak Lover


What you need:
(for 18 small buns)

375g bread flour
40g caster sugar
1/2 tsp fine salt
30g egg white
80g cold water
100g cold milk
1 tsp instant yeast
40g salted butter

Butter sugar filling:
100g butter, room temperature
80g coarse sugar

Method:

1. For the filling, mix in butter and sugar. Stir until well mixed. Keep in the refrigerator to harden it before use
2. In a breadmaker pan, pour in egg white, water, milk and followed by flour, sugar, salt and lastly in separate corner the yeast
3. Let the machine starts kneading. After 5minutes, add in butter
4. Continue kneading and also the first proofing
5. Remove dough from breadmaker and transfer into a lightly floured surface
6. Divide dough into 18 (@about 36g), shape into small balls. Rest for 10mins covered with damp cloth to prevent them from drying
7. Spoon about 1tsp of butter sugar filling and wrap inside the small dough ball
8. Place dough balls in a lined 9inches round cake pan (removable base) - I prefer not to grease the base as during baking it will melt and leak through dough, as a result the buns will have greasy bottom
9. After all completed, set aside to rest for 30mins
10. Bake at preheated oven at 190degC for 20-25mins, rotate tray if necessary for even browning
11. Once done, remove from oven and brush the top with butter