Cream bun

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Strong flour 0.043 kg

Water 0.023 l

Yeast 10.0 g

Table salt 1.429 g

Flour enhancer 2.857 g

Sugar 0.023 kg

Cream 0.014 l

Butter 0.02 kg

Sugar 0.002 kg

Eggs 0.286 ud

Cream 0.029 l

Sugar 0.007 kg

Goxo flour (W 170 - 200) 0.1 kg

Sterilised milk 0.053 l

Elaboration

Knead the sponge (flour, water, and yeast) for 8 minutes and let it rest until it doubles in volume.
Knead the remaining ingredients in the mixer for 9 minutes, except for the sponge and the butter.
Add the butter and continue kneading for another 4 minutes.
Incorporate the sponge and knead for an additional 5 minutes.
Divide the dough into 60 g portions.
Shape each piece into a ball and let it rest for 10 minutes.
Flatten slightly and place on parchment paper or a baking tray.
Allow the pieces to proof.
Brush with egg + cream + sugar mixture if desired.
Bake at 200 °C for about 14 minutes.
Let cool.
Cut in half, fill with whipped cream, and replace the top.

Nutritional information (1 portion)

Energy

210.84

kcal

Carbohydrates

30.33

Proteins

4.7

Lipids

7.51

Sugars 7.13 g

Salt (Sodium) 134.23 mg

Folic acid 40.25 ug

Vitamin C 0.19 g

Vitamin A 68.49 ug

Zinc 0.4 mg

Iron 0.58 mg

Calcium 24.74 mg

Cholesterol 35.02 mg

Polyunsaturated fatty acids 0.4 g

Monounsaturated fatty acids 1.98 g

Saturates 4.04 g

Fiber 1.54 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.