Dry Ingredients

• 500 g all-purpose flour
• 50 g sugar
• 30 g milk powder
• 5 g yeast
• 10 g salt
• 4 g cinnamon powder

Wet Ingredients

• 50 g sourdough starter
• 190 ml water
• 150 ml milk
• 50 g butter

Cream Filling

• 2 egg yolks
• 30 g sugar
• 7 g cornstarch
• 125 ml milk

Prune Jam

• 150 g Sunsweet Prunes
• 20 ml water
• 25 g sugar

How to Make the Sourdough

• Combine all wet and dry ingredients (except butter and salt).
• Mix on low speed for about 2 minutes.
• Add butter and salt, then knead again on medium speed for about 8 minutes.
• Once the dough is smooth and elastic, shape it into a ball and let it rest for 30 minutes.
• Divide the dough into 50 g portions (you’ll get around 24 pieces). Shape each into a ball and rest again for 30 minutes.
• Flatten each small dough slightly, then roll it back into a ball.
• Arrange the dough balls on a baking tray, leaving about 0.5 cm space between each.
• Let them proof for about 30 minutes.
• Brush the tops with egg wash (1 egg mixed with 1 tbsp water).
• Pipe a cross pattern on top using a simple paste made from flour and water (1:1 ratio, no need to heat).
• Bake at 160°C (320°F) for 20 minutes or until golden brown.
• Remove from the oven and let cool for 1 hour.
• Once cooled, slice each bun horizontally (like a burger) and fill with cream.

How to Make the Cream Filling

• Combine egg yolks, sugar, cornstarch, and milk in a saucepan.
• Cook over low heat while stirring until the mixture thickens.
• Transfer to a piping bag — ready to use as filling.

How to Make the Prune Jam

• Combine Sunsweet Prunes, water, and sugar in a small saucepan.
• Cook over low heat until thickened.
• Let it cool — the jam is ready to use.