250g bread flour
1g instant active yeast
Knead everything together till form a soft dough. Let dough proof in
room temperature for an hour. Punch out the air and place in a large
Ziploc bag and chill in the fridge (supposing 5°C) for 20~24hrs.
350g bread flour
100g caster sugar
8g instant active yeast (original calls for 15g fresh yeast)
1 whole large egg beaten
300g of starter dough
75ml fresh milk
50g unsalted butter
1.Knead everything together except the butter till it is not sticky.
Add in the butter and continue to knead till it passes the window
panel stage. Whole process takes about 20 minutes.
Let dough proof, covered for 1½
- 2hours. Then punch out the air and
divide the dough into 6 equal portions. Shape the dough as desired
either in a pull man tin or in a different pan , weigh and divide as
desired. Roll round the dough and let rest for 10 minutes before
3. Preheat the oven to 180°C. Grease the required baking
4. Fill with chocolate chips or cranberries, add
them in during the shaping step. After shaping your dough, place
them in the greased pan and let proof for another 45-60 minutes till it
fills 80% of the pan.
Bake in the oven for 30 minutes or till the top is golden brown. If
the top brown too soon, cover it with aluminum foil and continue to
bake till the time is complete.
6.Once removed from the oven, remove from the pans and let cool on
rack completely before slicing.
*If you want the buns to look more
attractive and appetizing, you can glaze them while they are still
hot with butter, margarine, apricot gel, egg white or sugar syrup.
( Cook 1part of sugar with 2 parts of water till boiling).
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