Sweet Buns Recipes

Steps:

• In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
• Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes
• Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
• Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Using sharp scissors, snip the top surface of the dough a bit to form petals to shape it like a flower (see photo)
• Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns.
• Bake at 200 C for 20 minutes or until golden brown.
• Enjoy.

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined.
• Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
• Line a baking sheet with parchment paper.
• Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter.
• Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

Steps:

• Mix together first 5 ingredients until yeast is completely dissolved.
• Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours.
• Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled.
• Bake at 400F, 10-15 minutes or until golden.