OK, OK, the bakery in question is part of a chain, and combines bubble tea with baked goods and karaoke. It is not fancy, but who has eyes for decor when you're surrounded by buns and cream cakes?
I got a Buttermilk Football, I know it looks a little plain in the photo (fluorescent lighting is no one's friend), but it's pretty hefty.
"Buttermilk", when you go to Asian bakeries, isn't the same as the buttermilk you see in a carton in the dairy aisle.
It is a crunchy, sweet, slightly salty mixture of butter, sugar, and milk powder that is stuffed into a sweet bread roll before baking. And jinkies, as Velma would say, I do love it.
I had my first buttermilk bun in Asia at a place called Angel Bakery. It had a brown brick front with fake wedding cakes in the windows, fancy five-tiered ones with white icing and ribbons and pink roses that I never got tired of looking at. (I remember craning my neck to look up at the windows because we started going there when I was a little girl.) They made the best buttermilk buns in the country.
Angel Bakery was next to Lucky Chinese Restaurant, and Lucky Restaurant made the best sweet and sour fish IN THE WORLD.
Seriously, in all my years I have never had better sweet and sour fish. It is the benchmark against which I have measured all other sweet and sour fish dishes, and they have all FAILED.
After a meal at Lucky, we would stop by Angel Bakery (if it was still open), and I would always have a buttermilk bun for dessert. Remember that trip I took to South East Asia this year? We drove past Angel Bakery and Lucky Restaurant and they were still there. Awesome.
Hmm, I don't hold much hope for this buttermilk bun/football after all that nostalgia. Anyway, I am going to take it into the kitchen now, where I will cut it into slices and put it in the toaster oven.
If it's still not great, then I am going to bring in my secret weapon and very good friend, sweetened condensed milk.
Have you tried condensed milk on hot buttered toast? My salivary glands started working overtime just reading that last sentence.
Update (20 minutes later): Well, it wasn't bad. A little hard, but I put it in the microwave for 20 seconds, which did the trick. It wasn't so bad I had to stop eating it, but it didn't make me eat so fast I ended up with crumbs in my hair either. And what's with the raisins? Who the heck puts raisins in buttermilk buns? Next time I'm going for the chocolate pie. It looks like a cinnamon scroll, but with chocolate.
Update (30 minutes after that): I have found a recipe for buttermilk buns on the Internet. I will not rest until I can make my own. This means I'll give the recipe a bash in two months time and fudge it.