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.
Sugar buns that are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
- 70 g boiling water
- 100 g all purpose flour
- 1 tbsp active dry yeast
- 175 g warm water (110 F)
- 400 g all purpose flour
- 20 g milk powder
- 80 g sugar
- 1 tsp salt
- 1 large egg
- 60 g butter softened
- sugar for sprinkling on top of the buns
- 1 egg beaten with 1 tbsp milk
- 12-15 cubed pieces of butter (about an inch in size)
MAKE THE OVERNIGHT DOUGH
In a bowl combine boiling water and 100 g all purpose flour until a soft ball of dough is formed. Wrap in plastic and refrigerate overnight.
MAKE THE BREAD DOUGH
Warm the water up in the microwave for 30 seconds at a time until it reaches 110-115 F. Sprinkle the yeast over the water and let sit for about 5 minutes.
In the bowl of a stand mixer, add flour, milk powder, sugar and salt. Whisk to combine. Attach the dough hook to the mixer and while running on low speed, slowly pour the yeast mixture to the bowl. Add the egg and mix everything together until a shaggy, rough dough is formed.
Add the overnight dough to the bowl and beat on medium speed until it is well blended with the rest of the dough. Add the softened butter and beat until dough cleans the sides of the bowl and is gathered in the center. The resulting dough should be elastic and stretches into a thin and translucent film when pulled apart with your fingers. The mixing should take about 8-10 minutes starting after the time you add and incorporate the butter.
Gather the dough into a ball and place in a slightly greased bowl. Cover with kitchen towel and set aside for about an hour until size is doubled. Meanwhile, grease a 9 x 13 baking pan with butter.
After rising, gently deflate the dough and divide to 12 equal portions. Lay them on the greased baking sheet with even spaces in between each portion. Cover with towel and let rise again for another hour.
Preheat oven to 350 F. Make about an inch sized dent in the center of each dough. Place a cubed butter in each of the dents. Brush the surface of the dough with the egg wash and sprinkle sugar over top. Bake for 17-20 minutes in the 350 F oven, or until the tops are golden and a temperature reaches 200 F. Serve warm. You can reheat leftovers in the microwave for 15 seconds or so.
Recipe Adapted from Eat What Tonight
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