Sunday, January 8, 2012

Honey Buns!


i was browsing through my old blackberry pictures a couple of days ago and found a picture of really pretty baked 9-bun bread which i had completely no memory of baking. i must have done a lot of baking during the holidays before uni started. heh.

anyhow it looked so good that i started to browse the usual stash of blogs that i go to in an attempt to recall which recipe i tried and i found it!

i only changed one thing, which was to cut down on the amount of honey (i put~35g) because i had left over brown cinnamon sugar from making cinnamon rolls during christmas and i decided to use it as a filling for these buns and didn't want it to be too sweet.

the Rowenta oven that i'm using right now has a bread proofing/rising/baking function which allows the dough to rise at optimal temperature yada yada.. but i didn't use it and let the dough proof on it's on because i secretly think it's a waste of electricity to turn on the oven just to let the dough proof at a warmer temperature when you can just put it in somewhere warmer like i usually do. ^^

the buns were amazing and the best part was it kept well for about 1-2 days before getting a little tougher and drier which was easily fixed by warming it up in the toaster. tastes good alone or with a slab of butter. :)

okay enough of the ranting. recipe below :)

Honey Buns adapted from Happy Home Baking
Ingredients
(makes 9 buns)

300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast
1 egg lightly beaten plus enough milk to make 200g
50g honey
30g unsalted butter


Method:

  1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now, otherwise add in 1 tablespoon of bread flour if the mixture seems very wet), add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.
  3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 10mins.
  4. Flatten each dough into a round disc and press out the trapped air. Shape and roll into a smooth round ball.
  5. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  6. When ready to bake, brush the surface of the dough with milk. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.
Recipe adapted from 简单又好做,小烤箱面包
















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