Recipe for soft, fluffy rice pudding buns baked with steam
Even though Christmas is over, many of you out there, like us, still enjoy making a batch of rice pudding during the winter months.
Sometimes there is some leftover pudding, and it’s super delicious to use it up in these soft, airy, and truly delightful rice pudding buns.
They are great for breakfast, as an afternoon snack, or for the lunchbox.
The buns are easy to make and can be prepared without getting your hands greasy.
These buns are baked with steam – this gives the buns the best conditions for rising, becoming soft and airy, and gaining a nice glow.
You can bake with steam by placing a tray of water at the bottom of the oven when you put the buns in. But the buns can also be made without steam, do as you prefer.
The buns stay delicious and soft for up to 3 days, but they can also be frozen if needed.
Soft, fluffy rice pudding buns baked with steam
Equipment
- Bowl
- Oven
- Baking Tray
- Baking Paper
Ingredients
- 50 gram Yeast
- 200 gram Water hot
- 206 gram Milk
- 1 pcs. Egg
- 50 gram Melted butter
- 250 gram Rice Porridge ready cooked
- 25 gram Sugar
- 6 gram Salt
- 2 gram Cardamom
- 600 gram Wheat Flour
Instructions
- Put hot water and cold milk in a bowl and dissolve the yeast in the lukewarm mixture.
- Add the egg, melted (or liquid) butter and rice pudding to the bowl.
- Mix sugar, salt, cardamom, and flour in a bowl and then add the dry mixture to the bowl with the wet mixture. Stir everything thoroughly with a spoon to make a firm but slightly sticky dough.
- Let it rise for 1 hour at room temperature.
- Preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit), conventional oven.
- Use a spoon to place lumps of dough on a baking tray lined with parchment paper, so you end up with 12 buns.
- Put the buns in the hot oven and at the same time place a dish of water in the oven if you wish to bake with steam. Bake the buns for about 18 minutes until they are nice and golden.
Notes
