Daily Archives: October 23, 2020

Single Proofed Butter Sugar Buns

Super Soft and Fluffy

It has been a while since I blogged on a new recipe for bread. I have been procrastinating to blog because have not been in my best physical condition, having suffering from insomnia, neck and shoulder. Anyways, today I felt a lot better because I was able to sleep and my pain was more manageable. So here I am blogging and sharing with you a new recipe.

This recipe yields a very soft fluffy buns, simple delectable treats to cheer you up. You don’t even need any filling to go with it, its perfect all on its own!

Ingredients

  • 250g bread flour
  • 30g sugar
  • 3g instant active yeast
  • 130g milk
  • 60g egg
  • 20g butter
  • 3g salt

Topping

  • 16 small chunks of butter
  • sugar

Other

  • 20×20 cm tray
  • baking paper
  • egg wash (1 beaten egg + 1 tbs water)

Method

  • Preheat the oven at 160 degree celsius
  • Lay the baking paper on the tray
  • Add all the bread flour, yeast, and sugar into the mixer followed by the wet ingredients (eggs and milk)
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential (refer to picture below)
  • Remove from the mixer, cover the dough and let it rest for 5 minutes. This dough has a high hydration and therefore would be a little tacky, please refrain from adding more flour unless it is way too sticky to handle. High hydration will result in a super soft bun =)
  • Divide the dough to 16 pcs. (roughly 30-31g each)
  • Cover the dough and let it rest for 15 minutes.
  • Round the dough tightly into a smooth ball and place it on the tray. Do the same for the rest of the dough.
  • Cover and let it proof for an hour and half or until double in size
  • Use a scissor to snip the top of the dough to create an incision. Refer to image below
  • Place a small piece of butter into the incision. Please avoid putting too big chunk, you will end up with an oily buns.
  • Brush the buns with egg wash , then sprinkle with sugar on top
  • Bake the buns for 20 minutes. Turn the tray at 10 minutes.
  • Remove from the tray and baking paper, let it cool down on a wire rack.
look at the texture, the strand looks like cotton candy lol