Sweet corn bun are soft buns prepared with topping instead of stuffing. Little cheese adds a delicious twist to the taste. Full video, step by step detailed post.
Bake these for your kids as back from school snack and they will be so excited and enjoy it.
Check out my pizza bun recipe and khara bun recipe in my website.
Last year saw sweet corn stuffed buns in a restaurant menu here in Singapore, since then wanted to try sweet corn stuffed buns.
But it took this long for me as I have stopped buying sweet corn off late. Somehow craved for sweet corn and got some frozen corn.
After making sweet corn sandwich, I thought I should make buns before the corn gets over.
So made this bun more like with sweet corn topping than stuffing. I used my basic dough I usually make pizza/ buns.
It turned out really good and we all enjoyed it a lot.
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Recipe card
Sweet corn buns recipe
Ingredients
- 1.5 cup All purpose flour Maida
- 1 teaspoon Instant yeast heaped
- ¼ cup Milk
- ¼ cup Water + as needed
- 3 tablespoon Butter
- ¾ teaspoon Salt
- 1 tablespoon Sugar
- 1.5 cup Sweet corn Frozen
- 3 tablespoon Capsicum
- 1 Birds eye chilli Red ripe chilli
- ¼ teaspoon Italian herb oregano
- ¼ cup Mozzarella cheese
- 2 teaspoon Butter
- Milk & Butter for brushing
Instructions
- Take all purpose flour in a mixing bowl firstly.
- After that add sugar, salt, yeast to the flour and mix well.
- Then add lukewarm water plus water, mix well. The dough should be loose and sticky side for softer results.
- 3 tablespoon butter goes in and knead well for 10 mins.
- Oil the surface and cover with cling wrap or damp cloth.
- Keep aside for rising for an hour, so that the dough volume doubles.
- Punch down once its risen fully. Knead again for 5 mins to smooth.
- Divide into 6 equal sized balls. Dust with flour if it is too sticky to handle.
- Shape to smooth balls by tucking in at the bottom. Refer video for easy understanding.
- Use a spatula to make a dent in the middle lengthwise. Keep aside covered for second rise for 10 mins.
- Preheat oven at 190 deg C. Steam cook sweet corn with salt for 10 mins or until done.
- Take cooked corn, chopped capsicum, very finely chopped red ripe chilli, italian herbs in a mixing bowl and mix 2 teaspoon butter with it.
- After 10 mins, brush the buns with milk generously (milk wash) Now spread 2 spoons of prepared corn mixture over the buns.
- Bake for 12 mins. Take out and sprinkle little cheese over each bun.
- Bake again for 5 mins. Brush with butter generously once done.
Video
Notes
- I have added cheese on the top towards ending to keep the corn intact. Otherwise it may fall apart. In case if you are wondering why not mix with the corn, I wanted very less cheese, so sprinkle little over the top towards end of baking.
- I forgot milk wash in step 11 before topping. So in the video you will see me giving milk wash after topping the buns.
- Red ripe chillis or birds eye chilli adds a spicy twist to the topping. You can replace it with red chilli flakes or black pepper too.
- You can use mayonnaise as I saw in this video and skip cheese fully in the recipe. In that case just mix mayo with corn before topping and bake continuously.
- The dough should be on sticky side to achieve soft buns, you can use flour to dust while handling.
Stepwise photos
1. Take all purpose flour in a mixing bowl firstly. Add sugar, salt, yeast to the flour and mix well.
2. Add lukewarm water plus water, mix well. The dough should be loose and sticky side for softer results.
3. 3 tablespoon butter goes in and knead well for 10 mins. Oil the surface and cover with cling wrap or damp cloth. Keep aside for rising for an hour, so that the dough volume doubles.
4. Punch down once its risen fully. Knead again for 5 mins to smooth.
5. Divide into 6 equal sized balls. Dust with flour if it is too sticky to handle. Shape to smooth balls by tucking in at the bottom.
Refer video for easy understanding.
6. Use a spatula to make a dent in the middle lengthwise. Keep aside covered for second rise for 10 mins.
7. Preheat oven at 190 deg C.
Steam cook sweet corn with salt for 10 mins or until done.
Take cooked corn, chopped capsicum, very finely chopped red ripe chilli, italian herbs in a mixing bowl and mix 2 teaspoon butter with it.
8. After 10 mins, brush the buns with milk generously (milk wash) Now spread 2 spoons of prepared corn mixture over the buns.
9. Bake for 12 mins. Take out and sprinkle little cheese over each bun. Bake again for 5 mins. Brush with butter generously once done.
Enjoy hot or warm.
Harini Kumarasamy says
Super raji..... I like very much......
Anand says
amazing presentation.
meeta says
Just visit Ur site for sharing Ur OMA biscuits Recipe to a frd and chking this super tempting buns...I love stuffed buns and will try this combo soon...Love the texture of bun..
Viji Rajmohan says
Hi, I tried the recipe. The bread tastes good. But the corn gets turned on the top. What can I do about that.
Secondly, what would be the dough weight for each bun.
Raks Anand says
Hi Viji, Do you mean the corn gets burnt at the top? Or falling apart? If you read the Notes in my Recipe card, I have added some grated cheese while baking towards the end. Which helps turning black. Sometimes, due to the model and make of the oven, the oven temperature could be more. So you can try reducing the oven temperature slightly by 5 or 10 deg. Another tip is to cover the buns half way through baking time with aluminium foil or baking sheet.
The dough weight is very hard for me to tell as I have not weighed before, yet it could be approximately from 65-70 grams if I guess. If you want to chat with me further, you can ping me in Instagram messages 🙂
Viji says
Thank you, Raks. I did add cheese, after 12 min at 190 degrees. Maybe I need to reduce the temperature for my oven. I used 55 g and so added less filling. Thanks for your prompt reply.