Butter Sugar Bun

After my last failed attempt on a bread made from sourdough starter, I decided to give myself a break.  

FS shared this Butter Sugar Bun recipe some weeks ago and it had taken the cyber world by storm.  Everyone was raving about it and that really urge me on to get a new packet of instant yeast.  Since it does not take too much time, I went for it.

Thanks FS for sharing this wonderful recipe.  

Learning experience: 

The taste is really good but I should have been more liberal in sprinkling the sugar.  Next time, I will go full force with it.

The texture is pillowy soft and really buttery.  Love it.

Definitely a keeper!

What you need:

250g bread flour
10g milk powder
45g caster sugar
4g instant dry yeast
4g salt
35g unsalted butter (cut into small cubes and slightly softened)
92g fresh milk (plus minus 1tsp)
1 egg (I use 60g egg with shell)

1 egg for egg wash
12 x butter slab (2cm x 1cm x 1cm), frozen
Sugar to sprinkle

Method:

Beat egg and milk together and set aside.

In a mixing bowl, mix bread flour, milk powder, sugar, milk and egg mixture until a rough dough form.  Rest for 15 mins.

Add in yeast and salt.  Knead until it is smooth.

Add in butter cube by cube and knead until it is fully incorporated and pass the windowpane stage.  Approx 30mins

Smoothen out the dough into a nice round dough and leave it in the bowl covered for 15mins.

Line and grease a 8” square pan.

Divide dough into 12 equal portions (approx 42g each). Shape each portion into a ball and line them into the pan.

Cover and let proof for 1.5 hours.

Preheat over to 170°C.

Brush eggwash lightly on the top of the dough.

Using scissors, cut a small snip on each and insert cold butter through the snip and press down slightly and gently.

Sprinkle the top generously with sugar and bake for about 18 to 20mins in the oven until golden. (I bake on the second-lowest rack for first 15mins and middle rack for last 5mins).

Remove from oven allowing it to cool slightly.