INGREDIENTS
300 gr strong bread flour (like “Manitoba”)
1/3 cup (60 gr) lukewarm water (room temp)
1/3 cup (60 gr) lukewarm milk (room temp)
3 gr dry yeast plus 1 tsp dry sourdough starter
1 tsp honey
1 large egg beaten
75 gr fine cane sugar
80 gr very soft butter
40 gr cooled melted white chocolate (use double boiler)
5 gr salt
powdered sugar for dusting
Flavorings
A mixture of grated rind of one organic orange, 1 tbsp honey, 1 tsp vanilla extract, 1 tbsp orange liquor or rum (or a few drops rum extract if desired). Prepare this mixture ahead of time covered with cling film. Set aside.
PROCEDURE
1. Remove about 1/2 cup of the measured flour and mix in the yeasts, water and honey. Mix well with the “leaf” blade to form a semi-liquid batter. Cover with cling film and place the bowl in a cold oven with a tray of hot water on the bottom and let it rise for about 2 hrs. (should double in volume).
2. To form the dough add the milk, the rest of the flour, the sugar to the yeast mixture. Mix on low speed until the ingredients are completely incorporated.
3. Mix in the flavorings. Keep mixing until the dough sticks to the “leaf” hook. Dough will be very soft.
4. With the mixer on add the slightly beaten egg and continue mixing until fully incorporated.
5. For better results from time to time remove the dough and manually knead it. Then return it to the mixer. It should cling to the blade again before adding the chocolate.
6. Now gradually add the cooled white chocolate and mix until completely incorporated.
7. Remove the dough and change hooks using the kneading hook.
8. While mixer is running on low/medium add the butter bit by bit until fully incorporated. Then add the salt. Continue kneading until dough is elastic and forms a “window pane” when a piece is stretched out. Otherwise knead a while more. Dough should be very soft, of almost a spreading consistency.
9. Fold the dough over in all directions forming a ball and place it in a greased bowl. Cover closely with parchment paper and let it rise until almost tripled in a cold oven with a pan of hot water underneath for about two hours to three hrs.
SHAPING
1. When dough has risen sufficiently remove it to a lightly floured surface. Knead it gently for a moment and fold it over like a book. Then give it a turn and fold it again. Do this a couple of times.
2. Now using a pastry cutter divide the dough into about 9 to 10 pieces. Roll each into a ball and place each one into a buttered pastry case (I used the “panettoncini” paper cases). Place them on a baking sheet, cover with a sheet of parchment paper and let them rise again in the cold oven with a pan of hot water underneath for about 2 hrs or until the dough reaches the top of the cases.
3. Bake the buns in a preheated 170deg C (375deg F) oven for about 25 minutes. Check towards the end the doneness with a toothpick. Remove buns to a cooling rack. When ready to serve peel off the paper cases (or cups) and sprinkle the buns with powdered sugar if desired. Store them in a tightly closed container or plastic bag. They stay fresh up to three days. They also freeze well.
Serving suggestion Slice in half and top with whipped cream and berries
Golden Cloud Buns fresh out out of the oven