Pineappleweed Skolebrød

Ingredients:

For the pineappleweed infusion:
100ml of milk
150ml double cream
100g of fresh pineapple weed

For the Tangzhong:
40g of plain flour
200ml of milk

For the Dough:
150ml milk
10g fast action yeast
475g of plain flour
1 tsp of ground cardamom (optional)
1 tsp of salt
100g caster sugar
50g soft butter

For the Custard:
2 free-range egg yolks
55g caster sugar
1 tbsp cornflour

For the Topping/garnish:
1 egg beaten (egg wash)
1 tbsp of icing sugar
1 tbsp of water
Desiccated coconut or coconut flakes (lightly toasted)

Fresh pineapple weed leaves and flowers

Method:

Begin with the tangzhong: Sift the flour into a saucepan then pour over the milk and whisk vigorously until smooth. Place over medium heat and cook, whisking constanly until you have a very thick paste (this will happen quicker than you think!). Immediately take off the heat and set aside to cool.

In the meantime, prepare the pineappleweed infusion: Combine the cream and milk in a saucepan, place over medium heat and bring just to a simmer. Scrunch the pineappleweed leaves and flowers in your hand to bruise them then add to the hot milk and cream mix. Add a lid on the pan then take off the heat and set aside to cool and infuse.

Measure out all the dry dough ingredients (except the yeast) into a bowl. Heat the milk to lukewarm (about 25C in a microwave). Add the dried yeast and stir to combine. Set aside for 10 minutes to activate.

Pour the dry dough ingredients into the bowl of a stand mixer with a dough hook attached. Once the milk and yeast mixture is frothy add to the mixing bowl along with the tangzhong and knead for a few minutes.

As soon as the dough just starts to come together add the softened butter and mix to combine. Continue to knead for about 6 minutes, until a smooth dough ball forms.

Transfer the dough into a large, greased, bowl then cover with a clean cloth and set aside to rise in a warm spot for about 1 hour or until doubled in volume.

In the meantime, prepare your custard. Take the lid off the pineappleweed milk mixture. Stir well then pour through a fine-meshed sieve to remove the pineappleweed.

Return to the stove over medium heat and warm until just simmering. In a bowl, whisk together the egg yolks, sugar and conflour. Whilst whisking constantly slowly pour over the hot milk. Whisk vigorously to combine then return the mixture to the pan.

Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon. Pour into a heat-proof bowl and set aside to cool.

Once cold, transfer to your refrigerator and cool until needed.

Once the dough has risen, turn out onto a floured work surface and knock back, kneading lightly until smooth. Roll the dough into a sausage shape then divide into 16 equal-sized pieces. Roll these into balls then sit on a baking tray and cover with a sheet of oiled clingfilm (plastic wrap). Set aside to prove for 30 minutes.

In the meantime, pre-heat your oven to 220°C (200°C fan/400F/Gas Mark 6).

When the dough has risen, remove the clingfilm then use your thumb to gently press down and egg-sized indentation into the top of each bun. Fill these indentations with the custard then brush the tops of the buns with beaten eggs.

Transfer to your pre-heated oven and bake for 25-30 minutes, until nicely golden brown. Remove from the oven and transfer to a wire rack to cool.

Once cold, combine the icing sugar with water or lemon juice to prepare a glaze.

Brush the glaze over the buns, just around the custard filling. Dip the glazed part of each bun into the desiccated coconut. If using coconut flakes you might need to hurl the coconut flakes at the buns, as if you were harling a wall.

Finish by garnishing each bun with sprigs of fresh pineappleweed and then enjoy with tea or coffee.