Peach Cream Cheese Milk Bread Buns

Split the dough into 12 balls

Layer the peaches, cream cheese, and preserves.

Bake the rolls and serve.

Ingredients

Smooth Peach Preserves

• 120 g (1/2 cup) peach preserves

Sweet Starter

• 90 g (2/3 cup) bread flour

• 2 tbsp water

• 60 g (1/4 cup) smooth peach preserves

• 30 g (1 tbsp) sourdough starter

Tangzhong

• 30 g (2 tbsp) bread flour

• 60 ml (1/4 cup) soy milk

• 60 ml (1/4 cup) water

Dough

• Sweet starter

• Tangzhong

• 550 g bread flour

• 50 g (1/4 cup) sugar

• 8 g salt

• 90 g (1/3 cup) soy milk

• 60 g (1/4 cup) smooth peach preserves

• 2 eggs

• 60 g (1/2 stick) butter, room temperature

Filling

• 240 g (1 cup) peach preserves

• 8 oz (1 block) cream cheese, cut into 12 slices

• 2-3 sliced peaches

Instructions

Smooth Peach Preserves

1. Blend the peach preserves until smooth, then separate into halves for the next steps.

Sweet Starter

1. Mix all the ingredients in a tall container with a loose lid. After it doubles, continue to the next step, approximately 6-8 hours.

Tangzhong

1. In a small saucepan, whisk together the soy milk, water, and bread flour. Stir constantly until the mixture thickens.

2. Pour the tangzhong into a bowl, and cool it to room temperature.

Dough

1. Combine all of the dough ingredients except the butter with the tangzhong and the sweet starter. Break the sweet starter into small chunks to make it easier to incorporate.

2. Gently knead the dough until it forms a shaggy dough, then mix in the butter.

3. Use a stand mixer to knead the dough until it passes the windowpane test.

4. Transfer the dough to a lightly oiled bowl, cover, and let rise until puffy.

Making the Buns

1. Split the dough into 12 balls.

2. Roll each ball into a flat disc. Place 5 peach slices in a line in the middle of the dough.

3. Place one of the cream cheese slices on top of the peaches, and add a generous spoonful of peach preserves on top.

4. Wrap the filling with the rest of the dough, pinch it to seal, and place the bun seam-side down on a lined baking tray.

5. Repeat with all of the dough. Cover the buns, and let them rise 1-2 hours on the counter or overnight in the fridge.

6. When ready to bake, preheat the oven to 350 F.

7. Bake for 25-30 minutes or until the internal temperature reaches at least 190 F.

8. Let the buns cool before serving.