Saturday 25 November 2017

Butter Sugar Buns

I made a batch of these yummy Butter Sugar Buns for breakfast and was an instant hit with my family, especially my daughter, who is a huge fan of butter sugar buns. My family and I had a really hearty breakfast indeed!

Simply love the crunch of the sugary exterior that's accompanied by the soft, fluffy and buttery interior. Thumbs up!

Butter Sugar Buns
makes 16 small buns

For the Bread Dough
198g Milk 
300g Bread flour
25g Sugar
1 tsp Salt
1 tsp Instant yeast
15g Unsalted butter

For the Butter Sugar topping
16 small cubes of butter
Sugar for sprinkling

For the Bread Dough 
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

8. Roll up each dough portion into a ball and place them into a lined 9" square tin and let it proof for 1 hour.

For the Butter Sugar topping
9. After the rolled buns have been proofed for 1 hour, apply egg wash onto the buns.

10. Using a pair of scissors, make a snip at the top of each bun.

11. Place the prepared butter cubes into the incisions.

12. Sprinkle sugar over the buns (as little or as much as you would like. For me, I prefer generous amount for the extra sugary crunch.)

13. Bake in preheated oven at 180ºC for 20 minutes.

14. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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