550 g strong flour
1 tsp salt
50 g butter
50 g castor sugar
40 g yeast
150 ml water (at 40%)
125 ml milk (at 40%)
1 egg
50 ml bun wash
1 tsp salt
50 g butter
50 g castor sugar
40 g yeast
150 ml water (at 40%)
125 ml milk (at 40%)
1 egg
50 ml bun wash
method
1. Sift the flour and salt into a warmed bowl and rub in the butter.
2. Dissolve the yeast and sugar in the water and milk and add the beaten egg. Mix into the flour to form a medium dough.
3. Knead thoroughly, replace in the bowl, cover with a cloth and allow to prove in a warm place for 1 hour. This dough is now the basic one for all kinds of yeast buns.
4. Knead the dough, divide into 25 equal pieces and mould them round. Place on a greased baking sheet and allow to prove until double their size.
5. Bake at 230°C for 15 minutes.
6. Remove from the oven and brush immediately with bun wash.
2. Dissolve the yeast and sugar in the water and milk and add the beaten egg. Mix into the flour to form a medium dough.
3. Knead thoroughly, replace in the bowl, cover with a cloth and allow to prove in a warm place for 1 hour. This dough is now the basic one for all kinds of yeast buns.
4. Knead the dough, divide into 25 equal pieces and mould them round. Place on a greased baking sheet and allow to prove until double their size.
5. Bake at 230°C for 15 minutes.
6. Remove from the oven and brush immediately with bun wash.
serving amount
makes 25
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