This is Indonesian festive bread. Why festive? Of course because of the amount of eggs used. Egg yolks, to be more precise. The dough reminds me of brioche, but bluder is much richer (and more fattening). I got the recipe from NCC's Roti Bluder ("roti" is the Indonesian word for "bread"), but I scaled them down to one-fourth.
I had made another one-fourth batch the day before, but because I used all-purpose flour instead of bread flour, those didn't turn out well. They were rich and delicious, but they were dense. So, remember, don't bother making this bread if you are running out of bread flour.
makes 8 breads
70 gr egg yolks
25 gr egg whites
35 gr caster sugar
150 gr bread flour
6 gr instant dry yeast
30 gr cold milk
35 gr butter, chopped, softened
1/4 tsp salt
dark chocolate bits (optional, use any fillings you like)
2 tsp milk
1. Whisk egg yolks, egg whites, and caster sugar until thick and pale. Meanwhile, sift flour and mix with yeast in a bowl.
2. Add flour mixture to the egg mixture. Mix until well combined.
3. Add cold milk. Knead until milk is absorbed.
4. Add butter and salt. Knead until dough starts to pull away from the bowl. (note: dough will be sticky and mine never really pulled away completely)
5. Cover with plastic wrap and let rise at room temperature for about 1 hour. Meanwhile, prepare a 12-hole muffin pan or 8 paper cases (place them on a baking sheet).
6. Knock dough down. On a lightly floured surface, knead the dough into a ball. Divide into 50-gram balls. Flatten each ball and put 1/8 of the filling in the center. Enclose the filling and place on prepared muffin pan or paper cases, seam side down. Repeat with remaining dough and filling.
7. Let rise at room temperature for about 30 minutes. Meanwhile, preheat oven to 180 C. Brush each dough with egg wash and sprinkle some topping if you wish.
8. Bake for 12-15 minutes.
You don't have to use fillings if you don't want to. Bluder can be made plain, filled with chocolate, or cheddar cheese (not the savoury cheddar, but the ones that has been mixed with cream and/or butter and sold on supermarket shelves rather than on the fresh dairy section). Me? I always love the combination of cheddar and chocolate. Somehow the hint of saltiness of the cheddar complements the sweetness and bitterness of the chocolate. Use good quality chocolate - and don't use unsweetened dark chocolate unless you really love a bitter filling. This batch's winner filling is cheddar cheese combined with Koko Black's 34% milk chocolate. Oh, it was heavenly.