Cream horn bread

Sweet buns and Pineapples jam

Basic Sweet Bun Dough

Straight Dough Method : 330g bread flour, 1/2 tsp salt, 1 1/2 tbsp milk powder, 60g caster sugar, 120ml water , 10g instant yeast . Egg +salt for glazing

Mix the yeast in 120 ml warm water , melt butter .

Combine all ingredient, except butter, beat five minutes to form the dough , add butter and beat an other five minutes , dough has a smooth face , wrap the dough in bigger bowl , prooff in a warm place for 40 minutes or double in size

Scale dough at 30g- portions. Flatten and roll into rounds, place in some filling (pineapples jam, apricot jam or any filling in hand) seal and wrap, leave on a prepared baking tray 5 by 4 . Glaze with egg beated with a little salt . Rest/prooff for 50 minutes. Bake at 350F , butter the buns when done for shiny look.

Appricot and Pear Tart

My little tea cup

Happy Valentines !