I love freshly baked breads or buns as they are extremely soft & fragrant. That's reason why I occasionally like to bake some buns for my tea time, especially Butter Buns. During the baking process, the entire house was overwhelmed with fragrance of butter.
Once the butter buns were taken out from the oven, my family members will each grab one for themselves, although they were still hot.
Tips: Use cling wrap to cover the dough while diving or shaping to prevent the dough from getting dry.
Ingredients:
- Basic Sweet Bun Dough - 1 portion (recipe can be retrieved from my blog)
- Butter - 18 cubes
- Caster Sugar - for sprinkling on the buns
- Egg Tarts Mould - 18pcs
- Paper Cups- 18pcs
Method:
- Place the paper cups into each egg tart mould.
- Divide proofed basic sweet bun dough into 18 portions, wrap 1 portion with a cube of butter & place it into the paper cup.
- Arrange all the buns onto the baking tray & let them proof in the closed door oven with a bowl of hot water for proofing process. This process will takes about 45 minutes or until the buns become double in size.
- Remove the buns from the oven & pre-heat the oven at 165c.
- Use a very sharp knife or a blade to slit a cross on the surface of the bun. When the cross has expanded, sprinkle some caster sugar on the cross.
- Place the buns into the pre-heated oven & bake at least 15 minutes & until the surface become golden brown in colour.
Wrap a cube of butter with a portion of sweet bun dough
Seal it properly
Place the butter bun into the paper cup & let the butter bun proof in the oven for 45 minutes.
Use a sharp knife or a blade to give a light slit on the surface. Not to press too hard while slitting, you may puncture the air in the bun.
After a slit, the cross slit has expanded.
Sprinkle some caster sugar on the expanded cross slit.
After proofing & baking process, every bun turned out to be in different shape.
Without brushing beaten egg on the surface, the colour of the bun can also turn out to be golden brown in colour.
Can you see the butter? Of course not, it has melted into the bun and as a result it become fragrant & tastier.
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9 comments:
I really like the step-by-step photos. This look simple. Will it be overly sweet?
Hi Christine,
Good morning, lovely buns I can smell it here too, sure to try this & thank you so much for taking the trouble to show us the step by step picture. Thanks.
Beautiful butter buns. I sometimes stick a piece of cheese inside this type of bun. Love cheese buns :)
Hi! Quinn,
No, it doesn't taste very sweet, to me it's just nice. :D
Hi! Delphine,
Thanks for visiting! :D Appreciate your comment.
Hi! Tuty,
Yes, at times I baked cheese bun also.
Must be yummy! Will try with cheese :) txs for sharing.
I always fail to make buns.. Looking at your picture makes me wanna try this..Looks good. Thanks for sharing. :)
Hi! Fatmum & Mysweetkitchen,
Thanks for visiting my blog, you're welcome!
Hi Christine,
I tried this bun last night, but it doesn't rise as high, nicely & soft as yours & my butter flow out I do not know why as it was properly sealed, luckily it was on paper cup so not that messy, maybe my kneading job no good.
Hi! Delphine,
Maybe your mould is slightly bigger, that's why affect it's size, maybe your next attempt you can divide the dough into 17 or 16 portions.
I believe your dough is too dry, you may use a damp towel to cover the dough during the dividing & wrapping process, this method will definitely help you to seal the dough without fail. :D
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