🥖 Old-Fashioned Fried Sugar Cream Bread

🔹 Ingredients Taiwanese style dinner rolls (or plain round buns): 4-6 (recommend choosing ones with a firmer texture) Unsalted butter: 40g (softened at room temperature beforehand) Powdered sugar (or fine granulated sugar): 30g (to mix into butter for filling) For the coating: All-purpose flour: 2 tbsp Water: approx. 30ml (to make a thin batter for the bread to adhere to the coating) Breadcrumbs: as needed Cooking oil: as needed (for deep frying) 🍳 Instructions Make the cream filling: Combine the softened unsalted butter with powdered sugar. Mix well with a whisk or spoon until smooth and creamy (you can use fine granulated sugar if you prefer a slightly grainy texture). Fill the bread: Using a small knife, make a slit in the middle of each small bun (be careful not to cut all the way through). Then, use a spatula or spoon to spread the prepared butter-sugar cream into the slit. Coat the bread: Mix the all-purpose flour and water to create a smooth, thin batter without lumps. Quickly and thinly coat the surface of the filled buns with the batter (this seals the slit and prevents the cream from leaking out during frying). Immediately coat evenly with breadcrumbs, pressing lightly to adhere. Deep fry: Pour cooking oil into a pot and heat to medium-high temperature (around 160°C / 320°F – a small piece of breadcrumb should bubble and float immediately). Place the prepared buns into the oil and fry over medium-low heat. Golden brown and ready: Fry until the surface is a beautiful golden brown and the crust is crispy to the touch. Remove from the oil and place on paper towels to drain excess oil.