Hawaiian Sweet Buns (Almost Kings), Hawaiian buns recipe.
Easy and quick recipe for making Hawaiian sweet buns (Almost kings) with step by step pictures. Hawaiian Sweet Buns (Almost Kings), Hawaiian buns recipe.
There are very few pleasures in life that can equal the joy of eating warm, sweet buns out of the oven. I love kings Hawaiian sweet buns from the US and I miss them here in Bangalore. I adapted this recipe to satisfy that kings craving. Those soft and sweet buns were a picnic staple in our family. The buns are sweet with citrus notes, soft and delish! Its actually an adaptation of the Portuguese sweet bread!
I used the tangzhong method to get the soft and fluffy texture. So what is tangzhong? A simple water flour roux is made by heating water and flour where the starch in the flour gelatinizes. Adding this flour-water roux to the dough results in an unbelievably moist fluffy bread. Tangzhong adds structure to the inside crumb of the bread.First lets make tangzhong. Mix the water and flour and heat it on medium flame until it starts to become a watery custard/pudding like the picture below.
Second lets get the yeast working. Indian yeast is temperamental. so do not skip this step if you are in India. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.
Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest. In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture. Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. The trick in kneading by hand is to avoid the temptation of adding flour. Too much flour alters the moisture content which results in dry dense dough. Once the dough becomes cohesive, form into a ball and let it rise in a draft free place until doubled. About 60 to 90 minutes.
Once doubled, Shape the dough. Divide the dough into 16 equal parts. Make a ball and crimp the bottom. Put it in a 9×13 pan with seam side down. Do the same for remaining dough. Cover it and let it double again. About 60 to 90 minutes.
Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 30 minutes.
- ½ cup water
- ¼ cup + 1 Tablespoon all purpose flour
- ¼ cup water
- 2 teaspoon yeast
- pinch of sugar
- 400grams (around 2.5-3 cups) all purpose flour
- ¼ cup sugar
- 25g (1/4 cup) milk powder
- 6 tablespoon milk
- 1 egg
- 2 Tablespoon butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon orange zest (optional)
- 1 more egg, beaten with a splash of water, for eggwash
- Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
- Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
- Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
- In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
- Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
- Once doubled,divide dough into 16 equal pieces. Form an uniform ball and crimp the bottom. Place in a 9x13 pan with the seam side of the dough down. Do the same for remaining dough pieces. Cover it and let it double again.
- Preheat the oven to 200C/400F.
- Coat the dough with egg wash and bake in a preheated oven at 200C/400F for 20 minutes. When it’s done, the bread will sound hollow when tapped.
Adapted from the freshloaf.com
Hi,i have tried most of your recipes and they r always a hit.If using stand mixer paddle or dough hook which one is to be used for kneading the dough?
Dough hook.
Any replacement for eggs…kindly suggest
Sorry. I have not tried it without eggs.
Ma’am can u please suggest a good brand of dried yeast in India.
Also store the yeast in the freezer. It will be fresh if stored in the freezer for a long time.
Hi, to me reading food blogs is interesting timepass. But I was introduced to ur blog few months back. Really i liked it. I am also from cbe. I read almost all recipes in ur blog. I tried madras chicken gravy recipe for idli. It was huge hit in my family. And also i tried kesari and few nonveg recipes. All were good. Today i tried bun recipe. But my bun top was not browned. Though I gave a nice egg wash. I am using Morphy Richards 24 ltr. Otg. Why this happened? And i also want to know when preheating oven which mode should i select ? Bake mode or toast mode? Pls help me .
You can preheat in bake mode. And if the bun is cooked and the top is not brown, You can broil with top element on for a couple of minutes to get colour.
🙂