Breakfast

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

Single Proofed Cream Cheese Condense Milk Loaf With Cranberries

This is another recipe that will result in a fluffy and soft loaf. Definitely a keeper. The condense milk and cream cheese just melted into the bread, giving it extra moist and flavour that is just perfect for any type of sandwiches. I prefer to use my smoked ham with cheese and mayo. hmmm. Delicious! =).

Ingredients

  • 300g bread flour
  • 3g instant active yeast
  • 10g sugar
  • 50g condense milk
  • 30g well beaten egg
  • 170g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Filling

  • 50g cream cheese (I use the spreadable type, President Brand)
  • 25g condense milk
  • 80g dried cranberries (presoaked in hot water for 20 minutes to hydrate and soften, drained)

Other

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix the filling together except the cranberries. Set Aside.
  • Mix all the wet ingredients together (condense milk, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • 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.
  • Rest the dough for 15 minutes
  • Roll the dough to rectangular shape, about 18x30cm
  • Spread the filling, leaving about 2.5cm top and bottom with no filling.
  • Use a knife or pizza cutter to make slits on the dough, leaving about 2.5 cm top and bottom uncut. Refer to image below
  • Sprinkle all the cranberries on the filling
  • Roll the dough tightly like a swissroll
  • Place it into the tin pan, as shown on the image below
  • Cover and let it rise till about the rim of the bread tin. This will take about an hour and half or two. Depending on the weather humidity and temperature.
  • Brush with egg wash (1 beaten egg + 1 tbs water)
  • Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark. 
  • Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

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