Sesame Kaya Buns 芝麻咖椰面包

To my Muslim readers and friends, I would like to wish you

Selamat Hari Raya Aidilfitri !

During this Raya ( Muslim new year, Eid al-Fitr (Aidilfitri) ) break, my dad and brother's family came from Penang to KL for a short visit. To welcome them, I made these Kaya buns for their breakfast . 

I have introduced these buns before in my old posts but with butter crumb topping and now I gave it a new twist, by sprinkling some sesame seeds on top to make into Sesame Kaya buns.
I made some kaya ( egg coconut jam) a few days ago, now it was just the right fillings for these buns. To learn how to make homemade Kaya, just click the link to my old posts.

So glad to see the buns came out so feathery fluffy and soft !


Hey! Where is the missing bun?                                      Here you are!

SESAME KAYA BUNS   INGREDIENTS A – Sweet Bun dough 600g bread flour or high protein flour 2 tsp. instant yeast 100g castor sugar 1 tsp. salt 3 tbsp. milk powder 1 small egg 325ml milk /water B 50g soften butter C Some white sesame seeds Melted butter for glazing   FILLINGS Kaya ( Coconut Egg )jam METHOD Mix all ingredients (A) knead till it can be stretched into thin sheet. Add in the butter and knead until the butter combines with the dough and continue until it becomes smooth. Place the dough into a lightly greased bowl and cover with greased cling wrap to prove till double in bulk. When dough double in size, to test the readiness of the dough - press dough with finger, if the impression stays and the dough does not spring back it is ready. Punch down and knead again till smooth. Rest for 15 minutes. Divide the dough into 60g each portion, flatten the dough and wrap up 1 tbsp. kaya filling and make into the form of balls. Arrange in a greased square/round baking tray covered with greased cling wrap and let it double in bulk for the second time. When the dough rises the second time, spray a little water and sprinkle some sesame seeds on top. Bake at 200 degree Celsius for 15-20 minutes or till golden brown. Remove and take out from the baking tray. Brush melted butter on baked buns.   芝麻咖椰面包   材料：甜面包面团 600克面包粉或高筋面粉 2茶匙速溶酵母 100克细砂糖, 1茶匙盐, 300ml 牛奶/水 B 50克软化牛油 C 适量白芝麻 软化牛油, 上光   馅料 咖椰酱 面包做法: 将所有材料面粉，酵母，糖和盐放入碗中搅拌均匀， 慢慢地倒入水。使用慢速度，拌打面团，直到面团形成可以拉得很薄又不会裂与有弹性, 直到面团光滑, 加入牛油揉至均匀。 将面团取出揉成圆形，放入抹油的碗，用抹油过的保鲜膜盖上。让它发至双倍。（放在温暖的地方，以加快发面过程。）把面团打下再揉至光滑，休面15分钟。 把面团分成60克份，包入咖椰酱馅料后做成小圆球排放在抹油过的圆/四方烤盘用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。当面团发好， 用少量的水喷在发好的面团，撒上酥白芝麻.使用200摄氏烘约15-20分钟至金黄色后取出脱模后用少许软化牛油上光。