Tag Archives: buns

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!


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


  • 16 small chunks of butter
  • sugar


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


  • 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, lightly flour the work area , cover the dough and let it rest for 20 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

Pork Floss Bun

Pork Floss Bun

I have been baking so much bread, whether it be sourdough, pullman loaf or buns. As bread is the main staple for our breakfast, I would bake 3-4 times a week. One of the buns that my kids absolutely love is pork floss buns. My niece ,who is an exchange student, is staying with me and she loves my bread. She became bread hater to bread lover in the time she has been here =). She has been enthusiastically looking forward to the recipes I am posting so that she can make it when she goes back home, letting her family taste it. This recipe yields 16 buns. Feel free to halve the recipe if you feel the quantity is too much for your family.

Ingredients (16 buns)

  • 500g bread flour
  • 50g sugar
  • 6g instant active yeast
  • 265g full cream milk
  • 57g beaten egg
  • 50g butter cube
  • 5g salt


  • 150g mayo
  • 60g condense milk
  • Pork Floss or Chicken Floss

Combine the mayo and condense milk and set aside


  • 16 waxed paper liner (8.5cmx3.5cm)
  • Eggwash (1 egg + 1tbs water)


  • Preheat the oven at 180 degree celsius
  • Mix all the dry ingredients into the mixer, followed by the wet ingredients except the salt and butter. Using dough hook, knead for about 2 minutes at low speed until a dough is formed
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and reaches window pane stage. This will take about 15-20 minutes. (I am using Kenwood Chef XL series)
  • Divide the dough equally into 16 balls. Cover and let it rest for 15 minutes
  • Place each dough in an individual waxed casing for buns. Flatten the dough as shown on the picture below. Do the same for the rest of the dough.
  • Cover and let it rise in a warm place. Allow it to rise until double in size. This will take about 45 mins to an hour, depending on the temperature and humidity of your environment. Don’t be fixated with the time frame. I noticed that there are certain brand of yeast that takes longer to rise as compared to other brand.
  • Brush with egg wash
  • Bake for 13 minutes
  • Let it cool down on a wire rack.
  • Spread the mayo-condense milk mixture generously on the bun
  • Coat it with pork floss or chicken floss

Using the same bread recipe, you can top it with Cheese and Otah or any other toppings that you prefer =).