Kaya Cream Cheese Bread Roll

Soft, buttery buns filled with a rich and creamy blend of fragrant kaya (coconut egg jam) and cream cheese.

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INGREDIENTS

Bread Dough

Bread Flour 140g
Plain Flour 340g
Instant Yeast 10g
Caster Sugar 90g
U.S. Skimmed Milk Powder 10g
U.S. Permeate 30g
Egg Yolk 50g
Water 240g
Unsalted Butter 120g

Kaya Cream Cheese Filling

U.S. Cream Cheese 250g
Unsalted Butter 150g
Icing Sugar 50g
Vanilla Essence 10g
Kaya (Coconut Egg Jam) 140g

Topping

Kaya (Coconut Egg Jam) 80g
Dessicated Coconut 20g

PREPARATION

Bread Dough

  1. Combine dry ingredients in the mixer bowl. Mix together.
  2. In a small saucepan, melt the butter. Add water and heat until it is slightly warm, about 40˚C to 45˚C. Pour the melted butter mixture over the dry ingredients and add in the egg yolk.
  3. Mix at low speed for 1 – 2 minutes until well incorporated.
  4. Increase to medium high speed and knead for 8 – 10 minutes.
  5. Place the dough in a lightly greased bowl and cover with plastic wrap. Allow the dough to proof for about 40 – 60 minutes until it doubles in size.
  6. Turn the dough out onto a clean surface and gently press to deflate. Divide into 35g portions and form into balls.
  7. Place dough balls into a greased tart mold. Allow to rest for about 45 – 60 minutes until it doubles in size.
  8. Bake at 175˚C for 15 – 18 minutes or until golden brown. Allow to cool before removing from the mold.

Kaya Cream Cheese Filling

  1. In a medium bowl, mix cream cheese and butter together until creamy. Mix in vanilla essence then gradually stir in icing sugar.
  2. Add kaya and mix well.
  3. Using a piping bag, pipe the kaya cream cheese filling into the center of each bread roll.

Topping

  1. Pipe kaya on top of the bread rolls and sprinkle dessicated coconut before serving.

Makes 25 bread rolls.