I finally got back into baking something bread-related after a long while now because of time needed to proof the dough twice (usually). Since I am pretty much stuck at home, I now have the time to proof the dough! I recently saw this butter sugar buns circulating on Facebook and thought this would be a good recipe to try out since it only requires one proofing. Surprisingly, the buns are very soft. I had it for breakfast the next morning, slightly toasted it and it was amazing!
Recipe adapted from Fawn Setoh/Olady Bakes
- 250g bread flour
- 10g milk powder
- 45g caster sugar
- 4g instant yeast
- 30g salted butter (Golden Churn)
- 120ml fresh milk
- 1 egg
For egg wash –
- 1 egg
- 9 butter cubes (Golden Churn)
- Sugar to sprinkle
- Mix all dry and wet ingredients together except butter.
- When a rough dough is formed, add in butter and knead until window pane stage. I am using a Kenwood and it took about 15-20 minutes on Speed 3. Cover and rest for 15 minutes.
- Punch down dough and shape into round buns, around 50-55g per dough.
- Proof for 1 hour in a lined baking tin. Either cover with cling film or put in oven (switched off) with a cup of hot water.
- Take the baking tin out from oven and preheat oven to 170C.
- Egg wash with beaten egg. Make a slit on top using scissors and insert butter cubes. Sprinkle generously with sugar.
- Bake for 20 – 25 minutes at 170C. Remove from tin and peel off baking paper.
Notes
I used Golden Churn’s salted butter to obtain a sweet and salty taste. GC’s salted butter is also more fragrant.
