🥖 Old-Fashioned Fried Sugar Cream Bread

🔹 Ingredients Taiwanese-style dinner rolls (or plain round buns): 4-6 (recommend using traditional bread with a firm texture) Unsalted butter: 40g (softened at room temperature beforehand) Powdered sugar (or fine granulated sugar): 30g (to mix into butter for the filling) Outer Coating: All-purpose flour: 2 tbsp Water: approx. 30ml (to make a thin batter, helps the bread 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 grainy texture). Fill the bread: Use a small knife to cut a slit in the middle of each dinner roll (be careful not to cut all the way through). Then, use a spatula or spoon to spread the prepared butter-cream filling into the slit. Coat the bread: Mix the all-purpose flour and water to create a smooth, thin batter with no lumps. Quickly and thinly coat the surface of the filled bread 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 (about 160°C / 320°F – a small piece of breadcrumb should bubble and float immediately). Place the coated bread into the oil and fry over medium-low heat. Golden brown and serve: Fry until the surface is a beautiful golden brown and the crust is crispy to the touch. Remove from oil and place on paper towels to drain excess oil.