Tuesday, 30 April 2013

Sweet corn bun and doughnut

This was my third time making sweet corn bun. The first was long long time ago. I didn't remember who's recipe I used, but I remember the process. I used 200 gr corn kernels, the recipe stated to crush half of it and knead it with other ingredients to make the dough. Then combined the other half after the first fermentation. But my already elastic dough became wet again after I added the corn kernels. I had little experience with bread making at that time, it made me confused. I found it difficult to be handled. Despite that difficulty, my bun was surprisingly soft and rose well. 

The second time was about 3 weeks ago. My husband and 3 of my children went to Jogja to visit my sister in law while I had to stay at home with my youngest daughter. I made the buns for welcoming them back home. That time I just used the crushed corn and skip the corn kernel. It was really good. But because I didn't strain the corn then we could feel the hull when we bite the bread. I thought I crushed it too smooth until it resemble sweet corn puree. The puree blended well with other ingredients leaving the hull around the bread.

So this time, I pushed the corn puree through a strainer. I only used the juice and discard the hull. Now, the bread was clean from the hull and just feel like any other bread. It was soft and sweet. The taste of the corn was so light, almost undetectable. You can't probably even notice that there is corn inside it. But surely you will get all the goodness of corn in every bite.

Actually I had some spare corn kernels for the fillings. I wanted to sprinkle the kernels at the shaping stage (after we divide the dough into smaller portions). But my children ate them all. so I just grabbed cheddar cheese instead. Because my children really love doughnut, I used half of the dough to make doughnut. Just like the bread, the doughnut was also really good.

Then, it all depends on you. If you like the corn bites sensation, just crush the corn lightly and also sprinkle some corn kernels as the filling but if you prefers a clean one like the ordinary bread, strain the puree and skip the corn kernels addition.


1 tbs instant yeast
100 ml water
200 gr corn kernels, steamed
500 gr bread flour
3 tbs milk powder
100 gr sugar
2 egg yolks
3 tbs oil or 50 gr butter/margarine
1/2 tsp salt
50 gr extra bread flour, use as needed
50 ml extra water, use as needed
grated cheddar cheese for filling and sprinkling
1 egg yolk for the egg wash


  • Dissolve yeast in 50 ml warm water. Set aside.
  • Blend  corn with another 50 ml water. Strain and discard the hull.
  • Combine corn, flour, milk powder, sugar, and yolks with a wooden spoon.
  • When the yeast is already frothy, pour it into the mixture and knead until all are well blended. We can use the mixer with dough hook or just our hand.
  • Add oil or margarine/butter if you like and salt and knead again until the dough is elastic. Drop extra flour and or water little by little if the dough seems to wet or dry.
  • Round the dough into a big ball and put in the greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes.
  • Punch the dough. Knead again briefly.
  • cut the dough into 35 gr each, roll it into a ball and place it in a greased 22x22 cm baking tin.  It yield 16 buns. Set aside the rest of the dough for doughnut.
  • Flatten the dough, fill with the filling and roll it again.
  • Cover and let rise again for another 60 minutes or so.
  • Take the rest of the dough. Roll it out with a rolling pin. Cut using mini doughnut cutter. Place the doughnut on a greased baking tray. Cover .
  • Heat oil on the frying pan. Fry doughnut on a low heat until golden brown.
  • Back to the bread. Heat the oven. Brush the bread with egg yolk and sprinkle with grated cheddar cheese. Bake until golden brown.
  • Enjoy!

Got a thumb up, yeay...

I am submitting this post to little thumbs up event this month with corn theme, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY Esther of copy cake kitchen. Wanna read other participants' post? please see this post.


  1. Hi Annadina,

    I have not tried using corn puree for bread baking and nice to know that this recipe sounds good!

    Love your little thumb up!


  2. Hi Annadina, thank you for sharing this great recipe with LTU!!!! Your sweet corn bun and doughnut really looks soft and delicious.

    1. Thanks for visiting Esther, nice to join your event :)

  3. kalo rumahnya deketan, aku mau minta aja deh, ogah nguleni, hihi...

    1. Ha ha ha...ayo sok mampiiiir...aku bagi roti dan donatnya :)

  4. kalo itu roti segede kasur kayaknya nyamaan bgt bobok disana saking empuknya...

    1. Hihihi... beneran jadi kengen kasur kapuk empuk nih,apalagi yang habis dijemur yak...
      *lho juga ... :)

  5. waah...belum pernah mbikin roti pake jagung manis gini Mbak.....roti kasurnya beneran menul2 mumpluk....kebayang empuknyaa :)

  6. salam kenal mbak....
    waduh...resepnya pk bhs british (cari kamus) eheheh
    rotinya kalau di kirim ke kota dumai nggak nolak lho mbak.... ^_^

    1. Thanks sdh berkunjung ya mba Mimie,
      Hehe... ini sekalian belajar bhs Inggris mba...bisa ah tanpa kamus mba, gampang dipahami kok...
      Sekalian orangnya diajak ke Dumai juga ga nolak aku mba :)