Here is a basic bun recipe using sponge dough method which I find good and easy to prepare. The dough is easy to handle, the baked buns are soft and light. Just be careful when adding the liquid. Too much liquid [especially when large egg is used] may result in dough being too wet and sticky.
You can use the bun dough recipe with any fillings and make into any shapes you prefer. Yields about 10-12 buns depending on the shapes.
You can use the bun dough recipe with any fillings and make into any shapes you prefer. Yields about 10-12 buns depending on the shapes.
Step 1 - Ingredients
2 tsp instant yeast
160-170 ml water
230 gm bread flour
- Mix yeast with water in mixing bowl, then add in flour. Knead to form a smooth dough.
- Cover and leave to proof for 1-1 1/2 hours or double in size.
60 gm sugar
1/4 tsp salt
1/2 tsp yeast
1 small egg
25 ml water
100 gm bread flour
30 gm butter
- Add all Step 2 ingredients [except butter] to dough from Step 1. Knead from low speed until well combined. Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes]. Add in butter, continue to knead until dough is soft and elastic or window pane stage.
- Shape dough into a ball. Cover and leave to proof for 15 minutes
- Punch down and divide into 60gm per portion or into any portions required.
- Shape dough into any shapes with fillings. Leave to rise for 30-45 minutes or until double in size. Brush with egg/milk glaze.
- Baked in preheated oven at 190 degrees for 12-15 minutes.
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