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- Dish type
- Mini cakes
Delicious buns. Made using the old fashioned method of weighing your ingredients according to the weight of your eggs.
8 people made this
- 3 eggs (156g in shell)
- 156g butter, room temperature
- 156g caster sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon full fat milk
- 156g plain flour
- 1 pinch salt
MethodPrep:10min ›Cook:22min ›Ready in:32min
- Pre heat the oven to 170 C / Gas 3. Weigh your eggs in their shells, and then weigh the same amount of butter, sugar and flour (my eggs weighed 156g in their shells).
- Cream the butter and sugar together.
- Add the vanilla and the eggs and whisk until light and creamy.
- Add the baking powder and milk and whisk together. Add the flour and salt and whisk until smooth.
- Spoon into a lightly buttered bun dish 3/4's full in each compartment. Bake for 22 to 23 minutes.
- Leave to cool slightly before cooling the buns on a wire rack.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
They taste delisious, this recipe is enough for one tray of 12 so perfect quantity.-03 Feb 2017
Recipe adapted from Johanna Ware, Smallwares, Portland, OR
Yield: 12 to 14 buns
Prep Time: 20 minutes, plus proofing time
Cook Time: 8 minutes
Total Time: 28 minutes, plus proofing time
2 teaspoons instant yeast
1¼ cups bread flour, plus more for if needed
1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
2. Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
4. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
5. Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
6. Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.
Homemade Slider Buns
These soft and delicious bite-sized buns are perfect for sliders and small burgers. They also make adorable appetizers and fun sandwiches, whether for a light lunch or a dinner the kids will love. Turn them into tiny burgers or fill them with seafood salad, shredded beef, pulled pork or chicken, or other delicious sandwich fillings.
The mini buns can be prepared by hand, with your stand mixer, or in a bread machine. The recipe makes about 24 to 26 ounces of dough that can be divided to suit your needs. When you divide the dough into 18 pieces, they're perfect for 2-ounce burgers or meatloaf sliders. For smaller appetizer sandwiches and burgers, make 24 rolls using 1 ounce of dough for each.
For a shinier and firmer top crust, brush the buns with an egg wash just before baking. You can also sprinkle them with sesame seeds or poppy seeds for a finishing touch. If you prefer to skip these steps, brush the tops with a bit of melted butter after baking while they're still hot to give the slider rolls a little color.
Sticky buns are a quintessential American breakfast treat. Our version features soft, milk- and butter-enriched buns stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans. It doesn't get any better than this!
- 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 6 tablespoons (85g) unsalted butter, at room temperature
- 3 tablespoons (35g) sugar
- 1 1/4 teaspoons (8g) salt
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 1/2 cup (43g) instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- 1/2 cup (156g) light corn syrup or maple syrup
- 1 tablespoon (14g) rum, optional
- 3 tablespoons (43g) butter, melted
- 1/2 cup (50g) Sticky Bun Sugar, or 1 cup (213g) brown sugar, packed
- 1 cup (113g) diced pecans
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
While the dough is rising, lightly grease two 9" round cake pans.
To make the glaze: Whisk together the syrup, rum (if you're using it) and melted butter.
Take it a step further
Divide the glaze evenly between the pans. Sprinkle the sugar and pecans atop the glaze.
To make the filling: Whisk together the sugar, cinnamon, and flour.
To assemble the buns: Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.
Sprinkle filling evenly over the dough, leaving an uncovered strip about 1" wide along one long end of the rectangle.
Starting with the sugar-covered edge, roll the dough into a log the long way.
Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
Space eight buns in each of the prepared pans. Cover the pans, and let the buns rise till they spread out and touch one another, about 60 to 90 minutes.
While the buns are rising, preheat the oven to 350°F.
To finish the buns: Bake the sticky buns for 15 minutes. Tent them lightly with aluminum foil, and bake until they're a light golden brown, about 10 more minutes.
Remove the buns from the oven, and loosen their edges with a knife. Carefully — the sugar is hot! — turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
Serve warm, or at room temperature. Wrap airtight and store at room temperature for several days freeze for longer storage.
Preheat the oven to 190C, gas 5. Line a muffin tray with 10 paper muffin cases.
Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
Classic Iced Buns
A nostalgic favourite, these soft, sweet buns are so much better than shop-bought!
A staple of bakeries everywhere, try making your own version of these sweet iced buns and you won't regret it.
Although it only takes half an hour to prepare you will need to set aside around an hour and a half for the dough to rise before separating into 12 portions.
Try slicing open and slathering over your favourite jam, before icing.
strong white flour, plus extra to dust
sachet fast-action dried yeast
unsalted butter, softened, plus extra to grease
Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm. Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.
Tip on to a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size &ndash about 1½ hr.
Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage. Arrange on lined sheet in two rows of six, spacing about 1.5cm ( in) apart.
Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).
Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until risen and golden. Transfer to a wire rack to cool.
Sift icing sugar into a bowl and mix in just enough water (about 1½ &ndash 2tbsp) until just spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving
Steamed Buns (Baozi)
They may not be the prettiest buns you've ever seen, but don't let looks deceive you&mdashthese rank high on my list of all the steamed buns I've ever eaten. Making steamed buns that look like beauty queens might take some practice but it's really what's on the inside that matters here: The dough is soft but not too cakey, tender with a slight chew, with a barely sweetened taste that pairs well with, well, almost anything.
There are endless variations on the steamed bun across different cultures and regions: different dough recipes, different fillings, different cooking methods. Below, I've given three separate filling options, all of which can be made a day in advance: a meaty cabbage-pork combo, a flexible miso-carrot mix that can be vegan or pescatarian, and a sweet red bean paste version that can be served as dessert. Let these be mere suggestions: Once you have the dough made, you can play around with creating your own filling variations. Known as 包子 (baozi) in Chinese , the steamed bun literally translates to "a little package"&mdash at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can be eaten at any time of day, on any day of the year.
On yeast and flour
Once upon a time in the olden days, like most traditional bread recipes, Chinese steamed buns were made with sourdough preferments. To keep the flavor consistent and the process a little more convenient for our modern-day lifestyles, I've chosen to use commercial dry yeast in this version. You can use active dry or instant yeast interchangeably for this recipe.
Many Chinese steamed buns use a specific type of low-protein all-purpose flour that can be hard to find in many parts of the U.S. To approximate the texture that kind of flour achieves, we will be using two techniques. First, to keep the bun texture fluffy but not dry and powdery, take a minute to make a water roux with cornstarch. Similar to a tangzhong starter that's commonly used in milk bread recipes, this lightly-heated gelatinized mix will add a light bounce and desirable tackiness to your bun.
The second technique is to use boiling liquid in the dough to create a more tender steamed bun with just the right amount of chew. Heat a portion of milk to a simmer (microwave or stovetop are both fine) and stir it into the flour before adding in the remaining milk and bloomed yeast mixture&mdashthe hot milk will partially set and tame the gluten network in the dough to limit toughness.
Hand-mixed vs. stand-mixer dough
If working by hand, to avoid burning out your arms and worsening your carpal tunnel syndrome, bring the dough together and knead just until it forms a cohesive dough with no dry pockets. It might not be smooth right away&mdashthat's okay. Cover the bowl and return to it 30 minutes later, and you'll find that it has relaxed and become easier to knead. From here, work the dough by gently folding the edges into the center, similar to the stretch and fold technique used in our sourdough bread and whole wheat bread recipes. Return to the dough and repeat this quick fold two more times and your dough should be ready to go.
While I prefer to observe and feel the dough change underneath my hands during the kneading process (it's quite meditative and therapeutic!), you can also use a stand-mixer to get the job done. If you don't feel like returning to the dough periodically over 2 hours, let the mixer go until the dough is pretty smooth&mdashanywhere from 5 to 15 minutes, depending on your mixer speed&mdashthen cover the bowl, step away, and let the dough rise until it's nearly doubled in size.
To pleat or not to pleat
For a classic savory steamed bun look, you're going to want to pleat these buns. Truth be told, it's a bit difficult to get the hang of it as a beginner! As with all things, practice makes perfect. The key is to roll out your portion dough so that the center of each round is thicker than the edges: Thinner edges are easier to fold and pinch. Use one hand to fold and hold the pleats in place while the other supports the bottom of the bun and continuously pushes the filling into the dough to ensure enclosure.
But there's absolutely no rule that states you have to pleat your steamed buns! If the idea of messily pleated buns give you the kind of anxiety I experienced while making these, you can forgo the pleat attempt and simply cinch the edges together, flip the bun upside down so that the seams are on the bottom. Give the bun a gentle tuck and roll on your work surface to seal completely.
How to steam your buns
You can use a metal steamer basket that fits inside a deep pot, or traditional bamboo steamers. To ensure a non-stick release, place your buns on top of 3" squares of parchment paper before setting them inside your steamer. They will double in size during proofing and cooking, so make sure there's at least 2" of space between each bun.
There are a few things to keep in mind to adjust the bun's texture to your liking. To develop a shiny, chewy skin on your bun, let the buns proof uncovered. This exposure to air will let the surface dough dry out and harden slightly, giving it that characteristic texture. For a fluffier bun, let the dough proof longer, about 1 hour. For a chewier, denser bun, shorten the proof time to about 30 minutes.
Gradual heating and cooling will yield a smoother surface on your buns and ensure a more evenly cooked bun. Start the steaming process with cold water: Fill your pot with about 2 cups of cold water, ensuring that the surface of the water has at least 2" clearance from the bottom of the steamer basket. Cover your steamer, then turn the heat on, and once the water is up to a boil, lower your heat to a medium-low. Steam for 10 minutes, then turn off the heat&mdashbut keep the lid on for 5 more minutes! Uncovering right away will shock the buns with cold air, which will make them shrink and wrinkle the skin.
These buns can be kept in the fridge for up to 3 days or frozen in an airtight bag once cool for longer storage. To reheat, re-steam in a steamer basket, or in the microwave alongside a separate bowl of hot water (to simulate a steam environment).
If you've made these buns, please drop us a line down below, leave a rating, let us know how you liked 'em, and if you've made any other kinds of fillings!
Jane Austen's Favorite Bath Buns
Bath Buns are a lovely sweet enriched yeast dough bun synonymous with the city of Bath in south-west England. Bath is also the city of Jane Austen, the world-famous author.
Jane Austen was only too familiar with Bath Buns. She often found it necessary to sneak them surreptitiously into her room to augment the rather meager meals given by her well-meaning but rather stingy Aunt Leigh Perrot, according to the Jane Austen Society.
Here she addresses her sister, Cassandra
"Your going I consider as indispensably necessary, and I shall not like being left behind there is no place here or hereabouts that I shall want to be staying at, and though, to be sure, the keep of two will be more than of one, I will endeavour to make the difference less by disordering my stomach with Bath buns and as to the troyle of accommodating us, whether there are one or two, it is much the same:"
Jane Austen to Cassandra, 1801.
This modern recipe uses Caraway seeds and crumbled sugar to create a lighter version of the famous bun. Serve them warm, split and spread with salty butter and you will understand just why Jane loved them so much.
HOW TO MAKE PORK BUNS
There are 4 main steps to making steamed pork buns.
1. THE FILLING
Made with Chinese Barbecue Pork (Char Siu), chopped then coated in a simple sweet and savoury sauce. Use either store bought or homemade Char Siu. Full blown home made Char Siu requires at least 24 hours marinating time, so if time is of the essence, refer to the recipe notes for a quick homemade Char Siu.
2. DOUGH FOR PORK BUNS
Just like making any yeast bread or rolls, the dough is pretty standard and effortless if made using a stand mixer!
The dough is soft and elastic dough, very easy to work with. The recipe video is helpful to see the dough consistency.
3. STUFF ‘EM!
OK, so there’s no denying this is the part that takes some practice and I’m no Pork Bun Goddess. But it doesn’t matter. Even if you just bundle it up like a money bag and get that filling sealed inside, it’s still going to taste just as good!
The recipe video is the best way to learn how to wrap pork buns, but here’s a brief step by step description:
Roll out pretty thin rounds, making the edges thinner so you don’t end up with a huge thick wad of dough when you pinch it together
Place it on your hand and top with Filling. Pinch the dough around the edges (#6 below) to make pleats – around 8 times
Moving around the edge, gather together the pleats, bringing them together so you end up sealing the bun at the top (#7 and #8 below)
Pinch to seal and give it a good twist (#9).
Voila! You’re a Pork Bun Master!
I use a bamboo steamer set over simmering water in a wok. Any steamer will do, but if you want the truly authentic pork bun experience, it’s worth getting a bamboo steamer because it imparts a subtle fragrance into the buns.
They aren’t expensive and you can find them at most Asian stores. Then you can make Chinese Steamed Fish, Shumai – Japanese Steamed Dumplings and Steamed Chinese Dumplings!
Nifty tip: How to make the paper liner for the bamboo steamer. Fold baking paper, line up with centre and trim off end (#1), then cut little diamonds along the edge (#2), unfold (#3) then plonk into your steamer!
Can Sticky Buns be frozen?
I’m gonna say that you technically could freeze the sticky buns after they’ve already risen… and then just seal them well with plastic wrap and foil. Then you’d have to let them come to room temperature again before baking. But there isn’t any real reason to freeze them, and it’s just going to take a lot of extra effort to do so.
This recipe is extremely easy, so just make them the night before and bake them in the morning. I recommend you avoid the freezer!