For a while now, there has been a big buzz about killer toast. The distinguishing feature of bread made with killer toast dough is that only one time of proofing is needed, meaning once the dough is kneaded, you can directly shape it into bread loaf or bread rolls, then left for proofing until volume is doubled, and straight into the oven. Most bread dough (the Asian type) requires two times of proofing, so this killer toast is a huge time saver for those who like to make bread.
Just like any Asian bread dough, this killer toast can be made into bread loafs and bread rolls, so if you like the recipe for this bread dough, you can make this into any sort of bread you can think of. Today I am going to combine this bread dough and choux pastry to create bread rolls with pastry cream filling, and brushed with choux pastry dough. The first step is to make the pastry cream filling, this can be made one day ahead and chill in the fridge. The second step is to make the killer toast dough, shape the bread rolls and fill each with pastry cream filling. While we let the bread rolls proof, we can proceed to the third step, making the choux pastry which will be brushed on top of bread rolls prior to baking.
Let’s start with making pastry cream. You can use your favorite pastry cream recipe in your arsenal, but I really like this recipe, so if you are still trying out various pastry cream recipe, I highly suggest giving this one a try. I actually made the pastry cream one day ahead, but if you want to make the entirety of the recipe in one day, I suggest starting the pastry cream early in the morning so it has enough time to chill in the fridge.
Again, I am using killer toast recipe to make my bread dough. The original recipe calls for bread flour, but I successfully make this batch of bread with unbleached all purpose flour, and lately I have been using Ardent Mills all purpose flour I bought from Costco. Different brands of all purpose flour have different protein content, so my guess is the one from Ardent Mills is on the higher side. If you want to be on the safe side, stick with bread flour, otherwise, experiment with your all purpose flour at your own risk.
I use choux pastry dough to brush the top of each bread rolls. If you want to skip, you can also just brush the bread rolls with regular egg wash, though I highly recommend giving the choux pastry dough a try if you have the ingredients at home. Overall, the recipe produce a batch of really soft bread rolls, and the combination of pastry cream filling and choux pastry dough with the bread rolls is truly delicious.
- 500 ml milk
- 4 egg yolks
- 125 gram sugar
- 30 gram corn starch
- 30 gram all purpose flour
- 1 teaspoon vanilla essence
- 1 tablespoon rum (or Grand Marnier)
- 120 gram warm milk (38 Celsius or 100 Fahrenheit)
- 3 gram active dry yeast
- 5 gram sugar
- 260 gram bread flour (or all purpose flour) (*)
- 25 gram sugar
- 2 gram salt
- 1 egg (60 gram)
- 30 gram unsalted butter, room temperature
- 40 gram water
- 20 gram oil
- ⅛ teaspoon salt
- 20 gram cake flour
- 1 egg
- Line a shallow baking pan with saran plastic wrap, making sure there is plenty of extra saran hanging around the tray since we will need to fully wrap the pastry cream with saran. Set aside.
- Heat milk and half of the sugar (62.5 gram) until simmering.
- While the milk is heating, whisk egg yolks with the remaining half of the sugar (62.5 gram) in a large mixing bowl. Then add corn starch and all purpose flour, and mix again.
- Once the milk has reach a simmer point. Pour half of the milk to the egg mixture and whisk until smooth. Meanwhile, heat the remaining milk in the sauce pot into a low boil.
- Pour the egg mixture into the sauce pot, whisk constantly until the cream is smooth and glossy and you see the cream make a "burp".
- Pour the cream to the prepared baking pan, folding the saran wrap and pressing on to the cream. Be careful not to burn your hands. Chill until cool.
- Remove the saran plastic wrap, and put the cream in a mixing bowl. Add vanilla essence and rum (or Grand Marnier) and whisk until smooth. The pastry cream is ready. This can be chilled in the fridge for up to 2 days.
- Mix together warm milk with active dry yeast and 5 gram sugar. Let it rest until foamy, about 20 minutes.
- Sieve together bread flour, 25 gram sugar, and salt in a mixing bowl. Make a well, then pour the yeast solution and egg. Knead until the dough is silky and elastic, about 10-15 minutes, you can add 1-2 tablespoon of flour if it is too sticky.
- Add butter and knead again until the butter is fully incorporated, about 10-15 minutes.
- Divide dough into 12 portions.
- Take one portion of dough, roll into a 4" diameter circle, place 1 medium ice cream scoop (1.5 tablespoon) of pastry cream filling on the center, gather the dough edges and close the seam to fully enclose the filling inside the dough. Place on a parchment paper lined baking tray.
- Repeat for another 11 portions.
- Rest for 1 hour, or until the volume doubles.
- Preheat oven to 200 Celsius (400 Fahrenheit).
- In a sauce pot, boil together water, oil, and salt on low heat.
- Remove pot from heat, add cake flour, and stir until smooth. Cook again for 1 minute.
- Turn the heat off. Remove pot from heat, add egg, and stir until smooth. This is our choux pastry dough.
- Brush the top of each bread roll with the choux pastry dough.
- Bake bread rolls in preheated oven for 15 minutes, or until golden brown.