Bun Dough
Iced buns, cream buns, Chelsea buns, currant buns - yes you can make your own buns too. Very popular with Elephants!!!
This recipe is left to prove 3 times, so be prepared to be cooking and waiting all morning but they are so nice-one is definitely not enough.
Preparation time: 30 minutes plus lots of proving time Quantity: Makes 12 or so buns Cooking time: 15 minutes
Ingredients
Mix 1-
50g / 2 oz plain flour
250g/ 8 oz milk (37* - lukewarm)
35g fresh yeast or 7g dried
7g salt
Mix 2 -
450g/ 1 lb plain flour
60g / 3 oz sugar
7g salt
60g/ 2 oz butter -softened
1/2 beaten egg (save rest for egg wash)
Bun glaze -
1/2 sugar (any quantity)
1/2 water (any quantity)
Method
- Beat together mix 1
- Leave somewhere warm to prove, 20 or so minutes, the mix will bubble and foam a little
- Meanwhile sift the flour from mix 2
- Add the sugar and salt
- Mix in the butter and egg to form a dough
- Add mix 1 to mix 2
- Knead together for 5 or so minutes, till soft and pliable -with spring back
- Prove by leaving somewhere warm, covered with a damp tea towel for 20-30 minutes till doubled in size
- Knock back and kneed for a few minutes
- Add what ever flavour you like- see above
- Divide in to individual dough balls, approx satsuma sized
- Roll in to finger, ball or swirl shapes
Place on a greased tin
- Prove by leaving in a warm place for 12-14 minutes or so till risen while you preheat the oven gas 7/220*c/450*f
- Brush the top with egg yolk and a little milk
- Cook in the middle shelf for 30-40 minutes till golden brown and cooked
- Brush with boiled bun glaze - enjoy warm or cold