Santa Buns

Ingredients

Bread Dough

  • Uni-President My Day Home Made Bread Flour (160g)
  • Sugar (15g)
  • Soften Room Temperature Unsalted Butter (18g)
  • Yeast (1.5g)
  • A pinch of Salt
  • Milk Powder (8g)
  • 1 Whole Egg
  • Milk (75g)
  • Low Gluten Flour (40g)

Pineapple Peel

  • Low Gluten Flour (85g)
  • 1 Whole Egg (26g)
  • A Pinch Of Salt
  • Soften Room Temperature Unsalted Butter (32g)
  • Granulated Sugar (32g)

Others

  • Souffle Sauce (15g)
  • 5 Pieces of Small Marshmallow
  • Red Yeast Rice Powder (5-100g)

Step 1

Combine flour, sugar, yeast, a pinch of salt, milk powder, 1 whole egg, milk & low gluten flour. Mix until dough is formed before adding in the soften room temperature unsalted butter. Mix in until dough is fully combined.

Step 2

Take out about 5g of the dough and combine the red yeast rice powder to make the Santa's nose.

Ferment the doughs for 30 mins & should be approximately twice its size.

Step 3

As the dough is fermenting, make the pineapple skin by mixing in low gluten flour, 1 whole egg, a pinch of salt, soften room temperature unsalted butter & granulated sugar.

Step 4

Once all fully mixed, divide the dough into 2/3 to make the red pineapple skin for the hat & the remaining 1/3 for the beard.

Wrap the doughs with cling wrap & freeze them for about 20 minutes.

Step 5

Divide the bread dough into 70g equal pieces & fill the dough with souffle sauce. the red pineapple skin into 5 equal pieces for it's nose.

Step 6

Roll the filled dough into ovals. With the red dough, cut them into 5 equal balls for it's nose.

Step 7

Get the pineapple skin out of the freezer & shape them into hats & beards onto the bread dough. While doing so, you can preheat the oven to 160 degrees.

Step 7

Bake the buns in the oven once it's preheated for 18 mins.

Once baked, let the buns cool before decorating the buns with chocolate or marshmellows