Sugar and Butter Bun (Yudane)

During an outing with a group of friends, P shared some Sugar and Butter buns with us. I pretty like the taste so I asked for the recipe.

Today I shall attempt it and see whether I can produce the same but instead of straight dough method, I try Yudane method instead.

Learning experience:

This is my 2nd attempt on this recipe as the first, I did a lousy job in shaping.  This second round is slightly better but still lots of room for improvement.  

The good news is that this bread remains soft even the 3rd day.

Definitely a keeper.

What you need:

Yield 9 pcs

Yudane

40g bread flour
40g boiling water

Add boiling water to flour and stir to form a dough.  Cover and let it cool completely.

Dough
160g bread flour
4g salt
16g sugar
3g yeast
1 egg yolk
72g water
30g unsalted butter

9 pcs of frozen butter 

Pearl sugar

Method:

Combine all ingredients with the yudane dough except butter.

Knead until it is smooth.

Add in butter and knead until it reached windowpane stage.

Shape into a ball and let it proof until double.

Punch down and divide into 9.  Let it bench rest for 10 mins.

Shape into a teardrop and place 1 finger space to each other.  Proof until it touches each other.  

Roll into a triangle, stretching it gently once rolling.

Place frozen butter on the broad end and roll down.  

Let it proof for 45 mins.

Egg wash and sprinkle pearl sugar.

Bake at 190℃ for 10-15 mins.

Enjoy!