Pineapple weed skolebrød
This recipe uses a Tangzhong, which is an extra step that involves making a roux. This leads to a much softer, fluffier texture as well as a slightly longer shelf life, so it is well worth the little bit of extra effort.
Ingredients
For the pineapple weed infusion:
100ml of milk
150ml double cream
100g of fresh pineapple weed
For the Tangzhong:
40g of plain flour
200ml of milk
For the dough:
150ml milk
10g fast action yeast
475g of plain flour
1 tsp of ground cardamom (optional)
1 tsp of salt
100g caster sugar
50g soft butter
For the custard:
The pineapple weed infusion
2 free-range egg yolks
55g caster sugar
1 tbsp cornflour
For the topping/garnish:
1 egg beaten (egg wash)
1 tbsp of icing sugar
1tbsp of water
Dessicated coconut or coconut flakes (lightly toasted)
Fresh pineapple weed leaves and flowers
Method
1. Start by making the tangzhong, pour flour and milk into a saucepan and mix vigorously until smooth. Bring this mix over to the stove and heat on a medium heat stirring continuously until it becomes a very thick paste, this will happen quickly. Take off the heat and set aside to cool.
2. While that is cooling make the pineapple weed infusion. Pour the cream and the milk into a saucepan and heat until just simmering. Grab the pineapple weed in your hands and scrunch it up to break the leaves and bruise the flowers, you should be basking in wonderful tropical scent, then plonk the pineapple weed into the hot cream and milk mix and put a lid on the pot and take off the heat and leave to the side to infuse.
3. Weigh out all your ingredients needed for the dough. Heat milk in the microwave until just warm, about 25C, then add the dry yeast into the milk and stir to hydrate the yeast. Set aside for 10mins to activate
4. While the yeast is waking up place flour, salt, sugar and cardamom (if using) in a mixing bowl attached to mixer with a dough hook attachment and mix to combine. (if not using machine just mix with hands)
5. Once the yeast milk mix looks frothy add this to the mixing bowl along with all the tangzhong and knead for a few minutes until a dough starts to form.
6. When the dough just starts to come together add the soft butter and allow that to incorporate into the dough and continue to knead until a smooth dough ball is formed, about 6 minutes.
7. Place the dough in a large, greased bowl, cover with a clean cloth and leave to rise in a warm area for about 1 hour or until doubled in size.
8. While the dough rises prepare your custard. Take lid off the pineapple weed milk mix and stir, then remove the pineapple weed until you are just left with the now infused milk and cream.
9. Return this mix to the stove and heat until just at simmer point.
10. In a bowl whisk together the egg yolks, sugar and then whisk in the cornflour.
11. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.
12. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.
13. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.
14. Turn the proofed dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 16 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.
15. Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
16. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.
17. Bake for 20 - 30 minutes, or until golden-brown. Transfer to a cooling rack.
18. Combine the icing sugar with water to make a glaze.
19. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the desiccated coconut. If using coconut flakes you might need to hurl the coconut flakes at the buns, as if you were harling a wall.
20. Finish by garnishing each bun with sprigs of fresh pineapple weed and then enjoy with a cuppa.
