Soft Garlic Butter Twisted Buns

Very soft and pillowy tangzhong twisted buns with delicious garlic butter. Try it and you won’t be disappointed ;)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast your garlic. Cut each head in half, drizzle with olive oil, and enclose in aluminum foil. Bake for 45mins-1hr at 200°C until soft and golden. Cool to room temp.

Step 2

Make your Tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins

Step 3

In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

Step 4

Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size

Step 5

Deflate the dough and divide into 9 equal sections, form into balls, cover and let rest for 10 mins.

Step 6

Meanwhile lightly grease a 9"×9" pan and make your filling by combining all filling ingredients. If your butter is too soft, stick it into the fridge to chill. It should be spreadable but not melting

Step 7

Doing one at a time, roll the dough into a long oval. Spread some of the filling on top then cut slits lengthwise (don't cut all the way). Then grab both ends and twist. Form it into a knot. Place into the pan and repeat

Step 8

Cover and let rise for 30mins or until noticeably puffy. Preheat oven to 175°C

Step 9

Lightly brush with an egg wash before baking. Bake for 25-30mins or until the top is golden

Step 10

Optional: brush with 1 tbsp of melted butter mixed with 1 tbsp of honey