Pastel Bun


  • Bun
    • 300 grams Bread Flour
    • 6 grams Salt
    • 3 grams Instant Yeast
    • 36 grams Sugar
    • 12 grams ARLA Organic Powdered Milk
    • 150 milliliters Water
    • 75 grams ARLA Unsalted Butter

  • Mango Walnut Filling
    • 200 grams Dried Mango
    • 80 grams Walnuts, chopped & toasted
    • 80 grams Sugar
    • 48 grams ARLA Unsalted Butter
    • 16 grams All-purpose Flour


  • Yema Filling
    • 1 can Condensed Milk
    • 3 pieces Egg Yolk
    • 75 milliliters ARLA UHT Full Cream Milk


  1. In a bowl, dry blend your bread flour, salt, instant yeast, sugar, and your ARLA Organic Powdered Milk.
  2. Transfer your dry mixture to your mixer with a hook attachment and slowly add your water as you continue mixing at a slow speed setting.
  3. Continue mixing until all ingredients are mixed well together.
  4. Once gluten has formed, gradually add your ARLA Unsalted Butter.
  5. Continue mixing again for about 8 minutes or until all ingredients are fully combined
  6. Once your gluten has been fully developed, knead your dough in a round shape and transfer in a bowl.
  7. Cover your bowl with cling wrap and ferment until the dough doubles its size.
  8. Soak dried mangoes until soft and drain.
  9. Mix your dried mangoes with chopped & toasted walnuts, sugar, ARLA Unsalted Butter, and all-purpose flour until your mixture resembles a paste.
  10. In a saucepan, combine your condensed milk, egg yolk, and ARLA UHT Full Cream Milk and cook in low heat.
  11. Stir constantly until it reaches a thick paste consistency.
  12. Take your fully fermented dough, yield 30-35 grams and flatten.
  13. Place enough filling in the middle of your flattened dough yield.
  14. Seal your dough and proof for 60-90 minutes.
  15. Brush with glaze or white egg wash before baking in a 375°F oven.