SPONGE DOUGH
| INGREDIENTS | AMOUNT |
| Pan Syokunin | 700g |
| Instant Dry Yeast | 6g |
| Water | 400g |
FINAL DOUGH
| INGREDIENTS | AMOUNT |
| Pan Syokunin | 300g |
| Sugar | 120g |
| Salt | 15g |
| Earl Grey Powder | 10g |
| Milk Powder | 30g |
| Instant Dry Yeast | 6g |
| Whole Eggs | 150g |
| Honey | 20g |
| Whipping Cream | 100g |
| Butter | 100g |
FILLING
| INGREDIENTS | AMOUNT |
| Chestnut Puree | 200g |
| Chestnut Cream | 200g |
| Whole Chestnuts (Optional) |
This recipe makes 30 pieces of buns.
Read more and find out more about how we made the Earl Grey Chestnut Buns or check out our Instagram Reels to see how we shaped these chestnut buns: