Dilmah Seven Star Tea

VOC SPICE BUN WITH VAN WEESP CINNAMON SYRUP

Food : Main Courses

VOC SPICE BUN WITH VAN WEESP CINNAMON SYRUP

IngredientsVoc 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