The morning after Ramadan. The air was crisp and cold. Out of habits in the past month, we still woke up way before sunrise. We waited for the morning birds to sing and break the night silence. It was a moment of transient and peace. Something I would miss dearly outside the holy month.
The morning of Eid was busy. After a cup of hot tea and a few dates, the men in my house prepared to go to the communal prayers. This year I stayed back and prepared breakfast while waiting for them to come back. Each Ramadan has been a different experience for me, someone who is still relatively new to this faith. I am learning the patterns of the fasting month, discovering the new tradition, and occasionally invented a few new things. Say, pho for Ramadan? Yes, it´s me 
This year we had small buns for breakfast, in stark contrast to last year baguettes and stew. Eid, I learned, is the time of celebration. Food wise, it is crazy. We visit our friends and relatives, and stuff ourselves with more and more delicious food. So much so we get tired of eating after just one day. So, the simpler the breakfast, the better.
Sweet buns and tea, and we were happy. The dough was enriched with cream cheese, and the filling was kaya, a favourite around here. Kaya is a spread made with eggs, coconut cream and pandan leaves. It is firm custard, which is popular in Southeast Asia. I don´t care for it much still, but it is nice with toast.
My dear friend Kulsum from Journey kitchen is hosting a monthly mingle with the theme of yeasted dough. These are for her :).
I saved this dough recipe a long, long time ago without a link reference (talking about bad practice!). Just want to thank the author of this recipe, because it rocks!
You can substitute the kaya with jam, nutella or chestnut cream. The buns are best eaten the day they are made.
Ingredients
400g flour
160g cream cheese (at room temperature)
200g milk
2 eggs
35g sugar
7g dried yeast
Filling: kaya as needed
Method
In a stand mixer, mix together the flour, cream cheese, milk, eggs and sugar until a dough forms. Continue to knead until the dough is elastic and smooth.
Put the dough in a bowl, and cover with a damp towel. Leave to rest at room temperature, until the dough is doubled in size.
Divide the dough to 12 portions. Cover and leave to rest for 20 mins or so.
Preheat the oven to 185C. Line a large baking tray.
Wrap each ball of the dough with 1 tablespoon of kaya, and form a ball. Place the seamed side down. Repeat the process.
Brush some beaten eggs onto the buns. Bake for around 20 mins or until golden brown.
Serve warm.
Gorgeous buns! I really love kaya jam. It makes such a lovely filling.
Eid Mubarak Anh!
What a heavenly combination. I love kaya!
Well I had no clue what Caya was until I saw your post. Those buns look to die for I could easily have them for breakfast!!
I've never tasted kaya but the buns you made look so beautifully delicious they would taste wonderful with anything!
Not only do the buns look amazing:) But the filling sounds delicious.
Looks so lovely Anh. I mean buns – cream cheese – can't get better than that. I wish you could send me some as usual. Thank you so sending it to mingle. Love ya!
Never heard of these buns before! Looks so yummy…a cozy comfort food!
pickyin – It is not so cheesy, so I am thinking to add some mature cheddar next time. Thinking of making an apple buns with cheddar-cream cheese dough.
Eid Mubarak, Anh! These look absolutely amazing. As always I'm inspired by your photographs. Honestly I never thought I'd meet so many wonderful food bloggers that happen to be Muslim, too. It's something I shyed away from after 9/11 (lots of taunting), but now I feel really proud to share traditions like Eid and Ramadan with so many lovely, caring people like you.
What a nice little treat Anh. I like kaya butin very small quantities.
nice post here in our country we call that as pan de coco .. thanks for sharing ..
Happy Eid Mubarah Anh! what a nice little buns
Oh Anh…these are so delicious looking… I'd die for one right now 😀
A special snack for a special time! They must taste amazing.
These can't get better and that glaze is looking so gorgeous. Great entry for the mingle Anh!
Man that just made my tummy rumble! My favourite way of eating kaya is on hot buttered toast.. MmMmMmm
These little buns look sweet and tasty – interesting idea to put cream cheese in the bun – will have to try that!
Give me one of that anytime of the day! I love this.
You make the beginning of your day sound so lovely. I enjoy the morning as well but don't take the time to always notice the small details. The cheese buns sound so tasty!
Anh, these buns look delicious, and I'd love to try them with the kaya filling…beautiful!
What gorgeous looking buns and perfect with the morning coffee I'm having now
Your cream cheese buns look delicious and delightful. I love their golden top.
I LOVE your dark background pictures! SO beautiful
Buns looks great! What a lovely breakfast 
Loveely! I adore kaya, and always get a kick out of the English translation: egg jam! The buns look fluffy as a cloud! And OF COURSE serve warm 😉
Delicious! Great clicks as always Anh.
Nice looking buns…. I have so many bun recipes that I have kept and yet to bake any.
What a lovely treat.They are beautiful to look at and I'm sure they are delicious.I hope you have a great day. Blessings…Mary
These look just perfect! I love the thought of using cream cheese for buns. Thank you for sharing with me. I hope the beginning of your week is both peaceful and fun. I'm sipping on a cup of coffee and looking forward to a day of resting and baking. Perfection, in my books! I hope you are well, my friend!
These buns look amazing!gloria
These little buns look so cute & tasty! Thanks for introducing Kaya.I need to look for it!
I am just so in the mood for these buns – they look so yummy and the kaya sounds like an interesting filling – interesting to hear how you are adapting to Ramadam – I have heard that all the bakeries on sydney rd get really really busy around this time but I don't go to them often enough to check
Would you believe I have never tasted kaya yet? They sell it hear now, only recently (in the past 2 years), and I have friends who are big fans…must go out and try some soon! Those buns sound lovely!
Cream cheese-enriched dough? Ooh la la! Kaya is very good and I regret that I didn't have more of it in Singapore. Guess it's motivation to make it from scratch then =D
Beautiful and golden, I wouldn't mind waking up early for these!
I don't think I've tried Kaya, but this buns remind me of Japanese soft bread with cream inside. So cute – these buns will be too dangerous around me. They won't stay long for sure. Beautiful & delicious photos!!
Hi, I just found your blog today and loving this post on kaya buns! Kaya is one of the best comfort foods for me, though it's hard to find a good one other than making it yourself. My favourite is the traditional Singapore kaya toast — charcoal-grilled bread sandwiched with kaya and salted butter. The combination of salty and sweet plus the aroma of charcoal is pure bliss!