These sugar buns are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
Today let’s enjoy warm, fresh bread bread out of the oven. Buttery and soft, these sugar buns will charm you with its sugary top and its delicate crumbs. With sweetness of flavor from sugar and richness from the butter, these are straight delicious.
This wonderful recipe uses a flour-water mixture dough which you will prepare the night before. It yields an amazingly soft bread that pulls apart very nicely.
What I would like to take emphasis on in the process of making these is the kneading of the dough. A stand mixer does the kneading for this sugar buns recipe, and while the over all process is simple and uncomplicated, a simple mistake of under or over kneading will not yield you the result that you want.
For an overview of the recipe:
So on the day of baking, you already have your overnight dough ready from last night. Proof the yeast by sprinkling it over warm water and let it sit for about 5 minutes. In the bowl of a stand mixer, add the flour, milk powder, salt and sugar. Whisk them to combine. Attach the dough hook and run mixer on low. Slowly pour the yeast mixture, then add in the egg. Beat until a rough and shaggy dough is formed.
Now add in the overnight dough and beat until it is blended into into the rest of the dough. Add in the butter and beat until incorporated and continue beating until the dough is ready for proofing.
You will know that your dough is ready when it cleans the sides of the bowl. It has nicely gathered in the center, and is clinging onto the dough hook.
Try taking a small portion from the dough. When you pull and stretch that portion out using your fingers, the dough should stretch so thinly that it is almost translucent in the center. The kneading process takes about 8-10 minutes in the stand mixer. You start the timing after you have added and incorporated the butter to the dough.
Most of the error I made when making bread stem from the improper kneading of the dough. I usually end up with a bread that is too dense and wet, which was apparently under kneaded. It is important to know well the properties of a good kneaded dough, and in this case it is easy to spot that as I explained. The dough will gather nicely in the center and the bowl is almost clean.
Over time, and as you eagerly bake bread after bread, you will know the feel of your dough and you can sense by experience whether it is properly kneaded or not.
For starters, don’t get intimidated though. I find this recipe so friendly and easy to pull off since I made it when I had no idea what I as doing at all.
With that being said, I hope you try this sugar buns and see (and taste) for yourself the heavenly, buttery and sugary goodness that’s in a soft and fluffy bread.
I enjoyed these so much and I hope you will too.
Try these other bread/pastry recipes: