Soft buns with coconut ,salted cashew nut ,and raisin filling and topped with poppy seeds and honey glaze

Directions

For the tanghzong /water roux

1Mix water , milk and flour well .

2Heat it until thick . Keep stirring . Turn off the heat .

3Cover it with cling film and let it cool .

4Mix milk well and keep it aside .

For the filling

1Mix grated coconut ,chopped cashew nut, raisins and sugar well . Keep it aside .

For the dough

1Mix flour ,sugar ,yeast ,salt , fresh cream well .

2Mix it very well .

3Add milk /roux mixture .

4Knead well for 5-6 minites .

5Add oil and knead for another 4-5 minutes until it is shiny and elastic .

6Shape it into a ball .Apply oil and transfer it into a well oiled bowl .Cover it with cling film and let it rise .

7Let it double in size .

8Now punch the dough down and knead gently for a minute or two .

9Divide the dough into nine equal parts .Each portion weighing around 53 gms . Place 1 1/2 tsp filling inside and shape it into a ball .

10Place it in a cupcake liner and let it proof .

11Apply milk and sprinkle poppy seeds .

12Let it rise .

13Meanwhile pre heat the oven at 180 degree C . Cover the dough with aluminum foil .Place the dough on the lower rack with the top and bottom rods on . Bake for 18-20 minutes and then take the tin out .Remove the aluminum foil and milk / egg wash it . Place it back in the oven and let the top turn evenly brown .

14Transfer it into a wire rack and apply butter .Honey glaze it while warm . Allow it to cool very well .

For the honey glaze

1Heat honey and water . Apply it on the buns .