The morning after Ramadan. The air was crisp and cold. Out of habits in the past month, we still woke up way before sunrise. We waited for the morning birds to sing and break the night silence. It was a moment of transient and peace. Something I would miss dearly outside the holy month.
The morning of Eid was busy. After a cup of hot tea and a few dates, the men in my house prepared to go to the communal prayers. This year I stayed back and prepared breakfast while waiting for them to come back. Each Ramadan has been a different experience for me, someone who is still relatively new to this faith. I am learning the patterns of the fasting month, discovering the new tradition, and occasionally invented a few new things. Say, pho for Ramadan? Yes, it´s me
This year we had small buns for breakfast, in stark contrast to last year baguettes and stew. Eid, I learned, is the time of celebration. Food wise, it is crazy. We visit our friends and relatives, and stuff ourselves with more and more delicious food. So much so we get tired of eating after just one day. So, the simpler the breakfast, the better.
Sweet buns and tea, and we were happy. The dough was enriched with cream cheese, and the filling was kaya, a favourite around here. Kaya is a spread made with eggs, coconut cream and pandan leaves. It is firm custard, which is popular in Southeast Asia. I don´t care for it much still, but it is nice with toast.
My dear friend Kulsum from Journey kitchen is hosting a monthly mingle with the theme of yeasted dough. These are for her .
I saved this dough recipe a long, long time ago without a link reference (talking about bad practice!). Just want to thank the author of this recipe, because it rocks!
You can substitute the kaya with jam, nutella or chestnut cream. The buns are best eaten the day they are made.
160g cream cheese (at room temperature)
7g dried yeast
Filling: kaya as needed
In a stand mixer, mix together the flour, cream cheese, milk, eggs and sugar until a dough forms. Continue to knead until the dough is elastic and smooth.
Put the dough in a bowl, and cover with a damp towel. Leave to rest at room temperature, until the dough is doubled in size.
Divide the dough to 12 portions. Cover and leave to rest for 20 mins or so.
Preheat the oven to 185C. Line a large baking tray.
Wrap each ball of the dough with 1 tablespoon of kaya, and form a ball. Place the seamed side down. Repeat the process.
Brush some beaten eggs onto the buns. Bake for around 20 mins or until golden brown.