A really quick, easy one proof bun. And in classic butter sugar flavor which my kids loved.
Recipe (adapted from Fawn Setoh)
250g bread flour
10g milk powder or coffee mate
45g caster sugar
4g instant dry yeast
30g salted butter
120ml fresh milk
1 egg (55g to 60g)
Topping:
1 egg for egg wash
9 butter cubes
Sugar to sprinkle
Method
1. Place all ingredients except butter in a mixing bowl and mix at KA speed 2.
2. When a rough dough is formed, add in the butter. Continue kneading at KA speed 2 to 4. Stop intermittently to scrape down sides and turn dough around. Don’t knead at speed 4 for more than 1 min.
3. After about 20-30 min, check for window pane (must). Then use spatula to shape into smooth round dough. Cover and rest for 15 min.
4. Place dough on flat surface. Flatten and squeeze out air bubbles with palm. Divide into 9 portions (about 55g) and shape into balls. Do this by pulling down the sides of the dough, tucking it below and pinch to close the seams. Then roll on counter top to make it round. Place in lined baking tin.
5. Proof for 1 hour (with a cup of hot water in closed, SWITCHED OFF oven) till about 2-3 times in size. (Or you can cover and proof on counter top.)
6. Take the baking tin out of the oven and pre-heat the oven to 170 deg C.
7. Egg wash the dough with beaten egg. Using a pair of scissors, make slits on top and insert butter. Lastly sprinkle generously with sugar.
8. Bake in preheated oven of 170’C for 20 min till golden brown.
9. Remove from tin, remove baking paper and cool before eating.
Must you warm the fresh milk?
Lots so good your bread. Thanks
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Thanks! I didn’t warm the milk and used it (and the egg) straight from the fridge. But I have the habit of placing a bowl of hot water when proofing the dough.
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Thanks for sharing recipe. Your buns look so good. May I know if the buns are still soft on the 2nd and 3rd day?
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Yes, surprisingly, this is soft till second and third day! Even though it is a straight dough and single proof recipe. I had to specially keep to second and third day to test, cos it was gone so fast!
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Yummy!
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Thanks!
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Looks yummy and my family would love it! Wanted to try. May I know how long can I keep after baking?
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Please try, it’s garnered many good reviews. Because home made buns do not have preservatives added, you can consume for 3 days in air tight container at room temp. Alternatively keep in the fridge and microwave before eating, that’ll keep up to a week.
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I tried your recipe today, a great thanks to u for sharing! To my surprise it is so soft & yummy! I will look out more recipes from you, cheers!
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Thanks for the nice feedback, I’m so happy to hear.
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Ok! Thank you!
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Can the milk powder/coffee mate be replaced? Tks
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More for flavor , you can omit it and top up with same amount of bread flour.
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Hi, possibl to do this without eggs? Thanks.
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I have never tried, you can try this eggless recipe.
https://oladybakes.com/2016/11/20/champion-toast/
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Can use top flour or plain flour instead?
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Plain flour still ok. Top flour is a no no for bread.
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Hi, I tried baking the buns with some slight changes, without the butter top (saving some calories here) and they are still soft and fluffy. Would you mind I author a post using this recipe and my adaptation, and attribute this recipe with a link?
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No problem, please do.
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Thank you so much. 🙂
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What is K2? Can I use normal mixer with kneading function?
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KA is kitchenaid. You can try, but be careful not to overheat your mixer.
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If I am using bread maker what will be the different steps? I using dough mode for kneading which takes 1 hour 30 min. Should I take it out earlier to divide the dough?
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I don’t have a bread maker and aren’t able to advise.
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Hi 🙂 May I ask what size your baking tin is?
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About 8″ by 8″.
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Hi Dear! I so wanna try this over the weekend. May i know you mix immediately with a dough hook?
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Hi yes, mixed immediately with dough hook.
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I just baked it. Your recipe is awesome, it turn up soft and fluffy. My son loves to eat it. Indeed,
I have a question to ask, I just use normal mixer to mix the dough for almost 40 to 50 miN’s but I have stopped it 10mins interval each time, eventhough I used mixer to knead it, I still cannot get the window pane as yours, your is very elasticity and able to stretch till very thin layer but if I get too thin it will break. May I know how to get till very thin without breaking ?
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If you think the kneading is complete, then maybe it’s the way you pull the pane, to do it gently and slowly. Another thing to try is to relax the dough as it can get rather tense just after kneading by mixer.
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Awesome recipe, i surely wanna try it, but since i am lactose intolerant i used lactose free milk instead of fresh, than to bread buns were amazing and i also coated top layer with rabdi the taste was like heaveb
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I’m so glad it worked for you.
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May i know waht is KA 2
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Hi KA is kitchenaid. 2 is one of the speeds.
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Hello,
Your bread looks fantastic! I have tried your recipe and using KA too however my dough didn’t rise as big as yours and it looks yellow inside as well. Can you please advise? I even extend my proofing time to 1.5 hours.
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Could be many reasons- is the yeast ok? Dough well kneaded? Over proofing does not help, it can cause the dough to collapse and also result in alcoholic smell.
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I tested the yeast with sugar in the water and I could see the tiny bubbles. Yes I knead to window pane. If I want to troubleshoot, should I start with yeast first because it help to rise the bread?
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I have tested the yeast with sugar in the water and I could see tiny bubbles, so I assume is ok even though not many bubbles. I think kneading was alright because it was window pane. Does it mean if I don’t knead correctly the doc gh won’t rise? If I want to troubleshoot do I start from yeast first?
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Yes, if kneading is correct, then check yeast. Also don’t overproof, the dough will lose the strength to rise in oven.
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Thank you for your advice.
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I made this yesterday and it was awesome! But I was greedy and put too much butter on the top of the bread, end up the butter melted and slide all the way to the bottom, making the bottom oily and a bit soggy. But the middle was cottony soft and the top was crispy and oh-so-yummy! It was completely wiped out by my family. Thanks so much for this recipe!
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You are most welcome. And thanks for the kind feedback. My butter ooze out and melts to the side too, it happens when the bread rises.
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Your recipe is just what I’v been looking for .Thank you so much. What did you mean by after about 20-30 mins do the window pane test. Is it continue to beat for further 20-30 mins? I have spoiled my K machine by beating too long on slow speed..What’s your advice? Appreciate a reply.
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I think this will help. https://oladybakes.com/2016/11/26/window-pane-test-手套膜）/
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I’ve tried this twice and it taste awesome. Thanks. Will explore and tryout other recipes soon!
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Thanks!
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When I made a slit, the dough very obviously flatten and did not raise again inthe oven. What could be the mistake here?
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The dough it over proofed. You can shorten the proofing time by 10 min. Otherwise dough was not well kneaded and so it had no strength.
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