Butter Sugar Buns

Butter Sugar Buns

 I was so excited with the verdict from my husband after he had the 1st bite fresh from oven.

Well, this recipe will be kept in my record.  This bun is not a plain bun, it has tangy buttery saltiness

from the butter and sweetness from the caster sugar.  

So, you don't have to spread any of your favourite jam.

Thanks to oladybakes for this recipe.

 Ingredients :-

1. 250g Japanese Bread Flour
2. 10g Milk Powder (or any Creamer)
3. 45g Japanese Sugar (or Caster Sugar)
4. 4g Instant Yeast
5. 120ml Fresh Milk
6. 1 large size beaten egg (kept 1/4 for egg wash)
7. 30g Salted Butter
8. Extra Caster Sugar for sprinkle
9. Extra Salted Butter - 9 small cubes (photo as per below)

Method :-

1. Add Japanese Bread Flour, Milk Powder, Japanese Sugar and Instant Yeast into a mixing bowl and mix well.
2. Add Fresh Milk and 3/4 of the beaten egg into the dry ingredients.

 Method :-

1. Knead with speed 2.5 to 3 and when you see rough ball formed (not full ball), add butter and knead again until you see the dough turn elastic (in between scrap the side to the center and turn around the dough). After kneading around 25 minutes, check the dough using window pane (with both fingers, stretch the dough and then tap tap the dough using your finger. Once you notice the window pane and the dough does not tear, then it is done, otherwise, continue knead for few minutes and check again for window pane.

 Method :-

1. Scrap the whole dough into a flat surface and shape dough into a smooth ball and place seam side facing down, cover tightly to proof for 30 minutes.
2. You will notice the size of the dough became bigger than the original size (meaning the yeast is successfully activated).
3. Use your index finger to finger test (remember to coat your finger with some flour to avoid stickiness), then poke the dough with your index finger.  If the hole does not close back (the proofing is successful otherwise continue proofing).
4. Then degas the dough (using your palm or knuckle, knock out the gas).

 Method :-

1. Weight the dough and divide into 9 calculations.  Mine was 54g per piece.
2. Lightly roll the dough into cylinder. Cut and weigh. Total 9 pieces.
3. With each piece, reshape into a ball, then roll underneath your palm until the dough is smooth. 
4. Place seam side facing down and pinch/close the seam, cover tightly with lined baking try. Continue to do the rest.

 Method :-

1. 9 pieces have been finished rounded up, cover tightly with cling film or damn cloth to proof another 1 hour.
2. After proofing around 55 minutes, take out the cut 9 pieces of salted butter.
3. After proofing, egg wash the buns and use scissor to cut a slit on top of the buns.
4. Insert the cut salted butter into the cut bun and sprinkle with caster sugar.
5. Bake at 180 Degree Celsius for 25 minutes. (depends on individual oven) (after 10 minutes turn around the tray and continue doing so to ensure the bread brown evenly)

 Remove the buns from the oven, baking tray and let it rest until cool.

Please be warned that the bread is soft but not super soft like store bakery bought because 

the dough does not have any chemicals i.e. bread improver, baking soda and etc, except for yeast.

It is still soft when I had it for breakfast the next day.  If you wanted good texture and softness, 

to finish on the same day and maximum to keep until next day.