Passion fruit buns with cream cheese frosting

Instructions

• Make the jam
• Place a plate in the freezer. Then, in small saucepan, combine the passion fruit pulp, sugar, salt, and lemon juice. Stir until the sugar dissolves.
• Bring the mixture to a boil, and then allow to simmer for about 15 minutes, until it has thickened some and reached 220F. To test that the jam is ready, remove the plate from the freezer and place a small dollop of jam on it. Return to the freezer for 2-3 minutes. Then take the plate out and push your finger through the jam. If it wrinkles when pushed, it is ready. If your finger completely slides through with no wrinkling, it needs more time.
• Remove from the heat, transfer to a glass jar or a bowl, cover, and refrigerate at least overnight. (Note that the flour will not be added at this stage)
• Make the buns
• Prepare the tangzhong. In a small saucepan, whisk together the milk, passion fruit puree and 3 Tbsp of flour. Cook on medium low heat, whisking constantly until there are no lumps, the mixture thickens into a paste, and the spoon or whisk leaves trails on the bottom of the pan. Immediately remove from the heat and transfer to the bowl of a stand mixer.
• Whisk in 1/3 cup of cold milk, followed by the egg and vanilla. Then add the flour and yeast and mix by hand or in a stand mixer with a dough hook, until the dough comes together. Cover and refrigerate for 20-30 minutes.
• Add the sugar and salt to the dough and knead by hand or in a stand mixer for 10-15 minutes, until the dough is smooth and more elastic.
• Then, turn the speed up slightly to medium low and mix in the butter, one tablespoon at a time, making sure it is fully incorporated before adding the next piece. This should be about another 10 minutes or so. The dough may still be a bit sticky at this point, which is okay. 
• Form the dough into a ball at the bottom of the bowl, cover, and let rest for 60 to 90 minutes, until the dough has risen to between 1.5 and 2 times its original size.
• Fill and shape the buns
• Place the dough on a lightly floured surface and pat into a rectangle. Roll the dough into a rectangle that is 18″ long and 12-14″ wide.
• Prepare the filling by stirring together 1/3 cup of passion fruit jam and 1 1/2 Tbsp of flour. Using a knife or offset spatula, spread the filling onto the dough as evenly as possible, leaving a 1/2-inch of empty space along one of the long sides.
• Starting with the long end that is furthest from the empty side, gently roll the dough into a log, resting the final log on the seam. Use your hands to squidge the two ends together a little bit and help even out the shape of the log. Using a knife, trim off both ends. Score the log every two inches. Then cut the buns by placing a long piece of floss under the dough and bringing the two ends around to encircle the dough, cross each other, and then pulling in opposite directions. Place the cut rolls in a greased 9×13 pan. Place a dish towel over the top and let rise another 30-60 minutes until they have puffed up and when you press the dough with your finger, it doesn’t instantly spring back.
• Preheat the oven to 375F. Bake for 14-16 minutes, or until lightly golden on top. Let cool completely before frosting.
• Make the frosting
• Beat the cream cheese in a stand mixer to break up the block. Then beat in the sugar and jam until well-incorporated.
• In a separate bowl, whip the cream to stiff peaks. Fold the cream into the cream cheese mixture in two additions. To serve the buns, generously spread a spoonful of frosting on top and add a drizzle of jam. I recommend refrigerating any extra frosting and frosting the buns to order.