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VOC SPICE BUN WITH VAN WEESP CINNAMON SYRUP

Food : Main Courses

VOC SPICE BUN WITH VAN WEESP CINNAMON SYRUP

Ingredients

Voc Bun Dough
• 500g Flour
• 25g Yeast
• 15g Salt
• 20g Sugar
• 50g Whole Eggs
• 230g Ice Water
• 200g Butter

Yellow Cream

• 120ml Whole Milk
• 40g Yolk
• 70g Sugar
• 12g Custard Powder
 
Van Weesp Cinnamon Injection
• 50g Sugar
• 100ml Water
• 1 Cinnamon Stick
• ½ Zest of an Orange
• 100g Van Weesp Cinnamon Liquor

MethodVoc Bun Dough

  • Weigh the eggs in ice water so that the total weight of 280g is not exceeded.
  • Knead the dough in the Kitchen Aid with a dough hook. Add the salt to taste. The dough does not need to be smooth.
  • Roll the dough into a square. Fold in the butter. Roll out the dough. Fold it in three. Turn a quarter.
  • Roll the dough again. Fold it in three. Turn it sideways (all around)
  • Roll out the dough. Fold it in three. Turn it sideways.
  • Roll the dough again. Fold it in three.
  • Cover dough with plastic wrap and let rest for 30 minutes in the refrigerator. The dough is now ready for processing.
  • Roll the dough after the break to 28 x 32 cm. The dough is now 1cm thick.
The Filling
  • Mix everything together.
Yellow Cream
  • Combine the yolks, sugar and custard powder until its white. Bring the milk to a boil and cook the yellow cream.
Van Weesp Cinnamon Injection
  • Make a sugar syrup from the first ingredients and when it has cooled down, add the cinnamon liquor.

Created by : Joost Van der Hoven