(adapted from I Can Bake by Agnes Chang)
Ingredients
Basic Sweet Bun Dough
A:
400g bread flour, sifted
100g plain flour, sifted
1 tsp bread improver (optional)
10g milk powder
1 tsp salt
1 tbsp instant yeast (i used 1 packet of natural yeast)
100g caster sugar
1 egg
220ml water
B:
75g butter/magarine
Fillings (chill it in the fridge for 2 hours before use)
200g butter, soften and mix with 40g icing sugar
Glazing
1 egg, lightly beaten with 1/8 tsp salt
some melted butter, for brushing on top
Method:
- Put ingredients A into a mixing bowl and mix into a smooth dough
- Add B and continue to knead until gluten has developed and it can be stretched into a very thin layer
- Cover with a piece of damp cloth and leave to rise until it doubles in bulk
- Punch down and knead again until smooth
- Divide dough into 10gm portions and shape into rounds prove for another 10-15mins
- Flatten and wrap up a little butter filling, seal and shape into rounds again and arrange them onto a greased and lined 7" round baking tin, 1cm apart until full
- Cover with a piece of damp cloth and leave aside to rise until all the buns have expanded and joined together to fill up the whole baking tin
- Glaze with beaten egg and bake in a pre-heated oven at 180 degrees for about 20mins until cooked and golden brown
- Remove from the oven, brush top with melted butter to give shine to the buns
- Leave to cool before removing buns from the baking tins
Notes: when wrapping the butter into the dough please remember to seal tightly as the dough will expand during proofing and the seal will come undone if not seal properly.
As its quite late now i did not brush the melted butter onto the top of breads hehe so no shine but beautiful all the same... night all..
