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Dairy
Medium
2 Hours, 45 Minutes
Diets 
Tangzhong is a roux made from cooking water (or milk) and flour. Like a sponge, tangzhong helps bread retain more water during and after baking, resulting in these irresistibly fluffy, pillowy, and flavorful buns that remain soft and tender for days. This recipe is adapted from one found on SAB by Shirley Chu (@simplechuoice on Instagram).
Yields 9 Buns
about 1/4 cup (30 grams) Mishpacha All Purpose Flour
1/2 cup (120 grams) milk
1 packet (2 and 1/4 teaspoons, or 7 to 8 grams) active dry yeast
about 1/2 cup (115 grams) warm milk (about 110 degrees Fahrenheit [43 degrees Celsius])
about 2 and 1/3 cups (325 grams) bread flour, such as Mishpacha Challah Flour
1/4 cup plus 2 tablespoons (76 grams) granulated sugar
1/2 teaspoon salt
1 egg (about 2 ounces, or 50 grams)
2 tablespoons (28 grams) butter, melted
1 egg (about 2 ounces, or 50 grams), beaten
1/2 cup (115 grams) packed brown sugar
1 tablespoon (7 grams) Gefen Cinnamon, adjust to taste
1/4 teaspoon five-spice powder, adjust to taste
1/4 cup (1/2 stick, or 55 grams) butter, softened
1 teaspoon miso
3 ounces (85 grams) cream cheese, softened
1/4 cup (1/2 stick, or 55 grams) butter, softened
1 teaspoon Gefen Vanilla Extract
1/4 teaspoon miso or salt
a pinch of nutmeg or allspice (optional)
1 cup plus 1 tablespoon (128 grams) Gefen Confectioners’ Sugar, adjust to taste
In a saucepan over low heat, add the flour and milk and whisk until no lumps remain. Once thickened like smooth mashed potatoes, remove from heat, cover, and cool.
Add the yeast and a dash of sugar to the warm milk. Let the mixture foam and bubble for a few minutes. In a stand mixer fitted with the dough hook attachment, add the milk mixture, tangzhong, bread flour, sugar, salt, egg, and melted butter. Mix on low speed for a few minutes, until a smooth and elastic dough forms.
Flour your hands and shape the dough into a ball. Transfer to a lightly greased bowl. Cover and proof for 60 minutes, until roughly doubled in size.
Combine all the filling ingredients and mix until incorporated. Set aside.
Line a 9 x 13-inch (23 x 33 centimeter) baking pan with Gefen Parchment Paper.
Deflate the dough. Transfer to a floured work surface. Use a floured rolling pin to roll the dough into a rectangle about 15 x 9 inches (38 x 23 centimeters), while maintaining an even thickness.
Spread the filling evenly over the entire dough.
Roll into a jelly roll. With the seam-side down, slice into nine even one-inch (two-and-a-half-centimeter) portions with a sharp knife.
Place all the buns, cut-side up, on the prepared pan in a three-by-three array. Cover and let rise for about 60 minutes, until puffy.
About 30 minutes before baking, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius, or gas mark 4) with a rack in the center.
Brush the optional egg wash evenly over the buns. Bake for 25 to 30 minutes, until golden brown. Cool for a few minutes on the pan and then cool completely on a wire rack.
In a stand mixer fitted with the paddle attachment, beat all the frosting ingredients (except the sugar) on medium-high speed until light and fluffy. Sift in the sugar, in increments, and beat until smooth. Spread the frosting over the buns and enjoy!
For an added kick and texture, try topping the buns with minced candied ginger.
Recipe excerpted from Modern Asian Baking at Home : Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community (Quarto 2022). Purchase on Amazon.
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