I am playing the virtual host this time. And my first guest is my friend Suhaina of My Singapore Kitchen. I am so happy about her gesture because I consider myself lucky for hosting a very very popular Blogger like her as I consider myself still new to this world. 

I had guest posted for her very recently and she has returned the favour with such a nice recipe. I have already mentioned in my earlier post that she is a daring and amazing baker. Our long planned Baking session was a grand success and was like a typical refresher course as its been years since I baked anything . I had almost forgotten the art and I owe her a big thanks for rekindling the interest in me . Read on to learn the recipe in Suhaina's words.

I am really happy and privileged to do a guest post in Sowmya’s beautiful blog. When Sowmya invited me for the guest post, I had no doubt of what to post for her.

She is my good friend who shares the same interest as myself in cooking and sharing the recipes and the dishes with dear and near ones. I had the opportunity to taste some of her dishes and their taste still lingers in my tongue. 

We had been planning a baking session since 2012 and finally we made it happen in 2014. It was postponed due to many reasons. On the day we met for the baking session, we had one full day of baking, cooking and chatting.

We baked a whole meal fruit and nut loaf, an eggless tutti-frutti cake and these lovely soft cream cheese and jam filled buns. I was very happy that I could share my knowledge with her and she was happy that she learnt something new. 

The recipe for the egg-less cake would follow soon. Now over to these egg-less Cream cheese and jam filled buns. These buns use the basic egg-less bread dough I have used in some of the recipes in my blog like the Seeni Sambol Buns. According to Sowmya, these were fantastically pillow soft and she said that they even remained soft and fresh the next day after she warmed it for 10 seconds in the microwave. For step wise photos of the bun making procedure kindly check this post.

Bread dough: (makes 12 rolls)
Plain flour -2 1/3 cups (300 grams)
Wheat bran -1/4 cup
Sugar -2 tbsp
Salt -3/4 tsp
Yeast- 3/4 tsp ,4 grams
Milk pwd -10 grams
Water roux - cook 1 tbsp flour with 125ml water to form a custard. Cool completely and use it.
Water- 100ml
Butter -30 grams
Oil -2 tbsp
Fresh milk- 3 tbsp (to brush on the buns before baking)

For the Filling:Cream Cheese- 12 tsp
Nectarine / apple / strawberry Jam- 6 tsp
Bring Cream cheese to room temperature.
Mix it well with the jam and keep aside.

Method to make the buns:

Mix everything except butter.

When the dough comes together add butter and knead well.
Apply oil and keep aside until it double in size.

Punch down the dough and divide the dough into 15 balls.
Flatten each dough a bit and place 1 ½ tsp of the filling in each.
Pinch the ends to seal it.
Place in the parchment paper and cover with a cling foil until double in size.
Towards the last 10 minutes, preheat the oven to 200 degree C.
Brush the buns with milk and bake for 15-18 minutes until golden brown.
Transfer it to a wire rack and serve while still warm.
These buns remain soft until the next day.
If you plan to keep for more than a day, place them in the fridge and reheat in the microwave for 10-15 seconds.


Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking

Popular Posts