Clover Classic Custard Rolls
(13 Jun 2019)

Clover Classic Custard Rolls

Clover Classic Custard Rolls 

Recipe by Melandie Esterhuizen


Dough:
1 ½ Cup Clover fresh full cream milk
10g Instant yeast
2 Tbsp Sugar
1 tsp Salt
45g Clover butter, at room temperature
1 Large egg
3 Cups Cake flour
2 tsp ground Cardamom

Filling:
Clover Classic Custard

Glaze: 
1 Cup Icing Sugar
1 Tbsp Clover fresh full cream milk
200g Desiccated Coconut 
 
Preheat the oven to 190oC
In a medium sauce pan heat the Clover Fresh Milk until just warm – Do not bring to boiling point. 
Pour into a large mixing bowl and add the yeast and sugar. Let that sit for 10 minutes to allow the yeast to activate. 
Once the yeast has activated add the flour, cardamom, egg, Clover butter and salt. Use a wooden spoon to form a dough. Once a dough has formed remove from the bowl and knead for 15 minutes until the dough is elastic. 
Put the dough in a lightly greased bowl in a warm place and let that proof for an hour. Cover with a cloth. Once the dough has proofed knock the dough down and form into even sized balls. Place them 5 cm apart on a baking tray and cover with a cloth. Set in a warm place again for 30 minutes. 
Make a deep indentation in the centre of each bun and fill with the Clover classic custard. Bake the rolls for 15 minutes or until golden. 
While the rolls are in the oven make the glaze by combining the Clover milk and Icing sugar together. 
Spread the glaze over the warm buns and cover the buns with the coconut (careful to not cover the custard part) 
Serve slightly warm.


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