Milk Buns with Gingerbread Filling
December 16, 2024 by Kimberly
Soft, fluffy buns filled with a creamy spiced mascarpone chocolate magic that tastes like a cozy holiday hug. Perfectly baked for that melt-in-your-mouth festive treat you didn’t know you needed.
2 HOURS
INTERMEDIATE
VEGETARIAN
INT.
348 PER BUN
FLUFFY
BRUNCH
DESSERS & SWEETS
WINTER
ABOUT THE RECIPE
Imagine biting into a soft, cloud-like bun filled with a creamy mix of spiced mascarpone, chocolate, and gingerbread vibes. That’s this recipe – an edible holiday dream! These buns are everything cozy wrapped up in one delicious bite. Whether you’re serving them at a festive brunch or enjoying one with your afternoon coffee, they’re the ultimate way to make your kitchen smell like Christmas and your taste buds very, very happy.
How to serve
Serve these buns warm for the best experience! They’re perfect as they are, but you can glaze them with a spiced sugar syrup or a light gingerbread oil drizzle for an extra festive touch. Pair them with a steaming cup of hot chocolate, a chai latte, or even mulled wine for maximum holiday vibes. Pro tip: Sprinkle a little powdered sugar on top for that snow-dusted look – it’s giving cozy holiday bakery.
How to store
Keep your buns soft and fresh by storing them in an airtight container at room temperature for up to 2 days. To enjoy them later, reheat gently in the oven or microwave for that just-baked taste. You can also freeze them and defrost as needed!
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Milk Buns with Gingerbread Filling
- Total Time: 2 hours
- Yield: 10-12 1x
Description
Recommended Equipment
- large mixing bowl
- medium bowl
- plastic wrap
- rolling pin
Ingredients
MILK BUNS
- 500 grams all-purpose flour (type 550 in Germany)
- 1 tsp salt
- 1 egg
- 50 grams white sugar
- 7 grams dry active yeast
- 200 milliliter full-fat cow milk
- 100 grams butter
GINGERBREAD FILLING
- 125 grams mascarpone
- 50 grams milk chocolate
- 15 grams powdered sugar
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp clove, ground
- 1/4 tsp ginger, ground
- 1/4 tsp allspice, ground
- 1/8 tsp cardamom, ground
- 1/8 tsp nutmeg, ground
- 25 grams candied oranges
- 25 grams hazelnuts, chopped & roasted
GLAZE
- 2 tbsp butter
- 2 tbsp heavy cream
Instructions
- For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
- Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
- In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
- Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
- Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
- Preheat the oven to 190°C (375°F) during the second rise.
- Just before baking, brush the rolls with a mixture of cream and melted butter.
- Bake the rolls for about 20-25 minutes until golden brown.
- Passive Time: 100 min
- Cook Time: 20 min
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