Emerald Cream Cheese Buns

Garlic bread has always been one of my favourite appetizer/side dish. This just takes it to a whole new level. The custard creates a crispy shell on the outside of the bread rolls, while you get that incredibly creamy and fragrant filling with that soft fluffy bun on the inside.

RECIPE

Makes 12 buns

• 12 soft bread rolls (approx 70g each)

For the custard

• 110g butter

• 60g oat milk

• 1 whole egg

• 2tsp sugar

• 1tbs Emerald

Cream cheese filling

• 560g cream cheese (soft)

• 4tsp sugar

• 4tbs Emerald

INSTRUCTIONS

• to make the custard, microwave butter and oat milk in short bursts (~15 seconds) until warmed through and melted. It should not be hot

• whisk in egg, sugar and emerald until fully incorporated

• make the cream cheese filling by mixing the soft cream cheese (either tempered at room temperature or gently warmed in microwave) with the sugar and emerald

• To make the buns, score each bread roll into 6 segments without cutting all the way through

• generously fill each cavity with the cream cheese filling

• dipped the filled rolls into the custard and leave for a few seconds to let the mixture soak into the bread

• drain off excess custard, air fry @180c for 15-20mins until golden brown and crispy (may need to flip halfway through to make sure bottom of the buns are crispy as well)

• alternatively, bake on a wire rack in convection oven @190c for 15-20mins