Sweet Buns with Butter Sugar Topping

Fresh with Raspberry Jam and Salted Butter

Guess I've slowed down on my posts a little. Not that I had not been baking but I've been a little lazy posting them. I've caught a new bug. Playing Farm Town on Facebook!! I never thought I'd be so addicted to this game but somehow leaving your crops out there without harvesting just sounds like a waste so each time I logged in, I found myself planting more crops, meeting friends and okay, I admit that I even went begging for harvesting job at the MarketPlace, just so I could afford my 'Barn'. If any of you played Farm Town, you'd understand what I mean. Then, I moved on to Restaurant City... aahh the tempting games online..LOL

I was chatting on Facebook when Agnes posted some buns she made.. That stirred my passion alive... and Ooooh it made me drool! So in the afternoon, by hook or by crook, I had to tear away from Facebook and baked!

Here is the recipe for these buns I made today. Lots of them to last for the next few days.

Recipe:
500gms of Bread Flour
90gms of Sugar
2 1/2 tsp Instant Yeast

Half tsp Salt

200 Fresh Milk
50 Whipping Cream
1 Small Egg (55gm)

60g Butter


Butter Sugar Egg Topping
80gm Butter
30gm Sugar
Half an egg (save half for egg wash)

Mix these together for the topping


Method
First, mix the dry ingredients of flour, salt yeast, sugar and yeast in a large mixing bowl. Whisk them to make sure they are evenly distributed. Make a well in the centre and pour in a mixture of Milk, Cream, Egg in the middle. Using the whisk, slowly mix them up till they form a dough ball. Using your hands knead them till they are smooth. Lastly add the butter and continue kneading till the dough feels smooth, and elastic. To know if they are elastic or not, pull a bit of the dough and if they do not tear easily but becomes pliable they would be ready for proofing. I normally knead them from anything about 15 to 30 minutes depending how fast they become elastic.

Form the dough in a ball, smoothing it down and placing in a large metal mixing bowl well greased with butter or oil. Cover with cling wrap, about an hour till the dough is double in size, at least. See how it has grown!

When the hour is up or the dough had risen to this size, you punch it down to release the air trapped inside. Then you can divide them into 60gm or smaller like 25gm sized dough and place them in a greased tin. Leave it in the tin for about 15 minutes, covered with cling wrap.

I wrapped these up and kept in the fridge to see
how well it can be baked the following day.

After 15 minutes of resting, it should also be able increase in size a little more. In the meantime, heat your oven to about 180 deg C. Using a scissor, cut a cross just at the top of the buns and fill the lines (you can use a piping bag) with the "Butter Sugar Topping". (I did this topping for the square cake pan. For the round pan, I didn't cut but just fill the topping in between the lines of each dough ball)

Brush buns with egg wash. Place these buns in the oven for about 25 minutes till it browns at the top. As you have butter sugar topping, it tends to brown quicker but you can cover the top with aluminium foil (when it is golden brown) to ensure that the bread is fully baked for another 10 minutes. It gives the top of the bread a nice sweet crisp too. Serve for breakfast with Marmalade or your choice of spread!

8 mini 25g buns using a round cake tin

9 medium 60g buns using a square cake tin

Texture of these buns? Soft and fluffy like store-bought. And the best is, I need not use any Bread Improver at all!

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