Friday, November 15, 2013

Sugar buns

It's almost weekend and what I like most of them are the breakfast with warm buns. This week we serve a real special one: sugar buns. Sweet buns, sprinkled with pearl sugar. If you put this on the breakfast table on Sunday, everybody becomes happy instantly.

Hereby the recipe:
  • 3 teaspoons yeast;
  • 500 grams flour;
  • 5 grams salt;
  • 100 grams sugar;
  • 180 mL milk, tepid;
  • 55 grams butter, room temperature;
  • 2 eggs (L), slightly beaten;
  • Pearl sugar;
  • 1 tablespoon milk;
  • 1 egg yolk.
  • baking dish;
  • plastic foil;
  • baking paper.
In a bowl whisk 100 mL tepid milk with the yeast and one tablespoon of sugar. Add 125 grams flour and stir. The dough should be soft and smooth. Cover with foil and let it rest for about 2 hours, this is your starter. Add the remainder of the flour, salt and sugar in a big bowl. Add the milk, eggs and butter and knead the dough for a short time, about 1 minute. Add the starter and knead again. Form a ball and put it in a bowl. Let it rise for 12 hours in the refrigerator.  Cut the dough in 10 pieces and lay it on a baking plate covered with a baking paper. Let it rest for about 15 minutes. Then form buns of the dough and place them back on the baking paper. Cover and let the buns rise for 1 hour. Meanwhile preheat the oven to 220 degrees Celsius.
Cut the  the top of the buns with a scissor or sharp knife. Whisk 1 tablespoon milk with the egg yolk. Brush the top of the buns with the egg mixture. Sprinkle pearl sugar on every bun. Bake the buns in the oven for about 18 minutes or until they are golden brown.

Tips en tricks:
  • By using a starter, the buns will gain a fuller flavour;
  • By resting the dough after dividing it in 10 pieces for 15 minutes, it will ensure you will better form the pieces of dough into buns.
4Pure: sugar buns


1 comment:

yummychunklet said...

Great looking sugar buns!