a basic sweet bun dough that can be used to make a variation of soft, sweet buns.
soak raisins for 5 mins, then squeeze out liquid.
METHOD FOR BUNS
1. Combine all ingredients in a mixer, except butter and rasins.
2. Beat at medium speed until it form a dough and add in the butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface and knead in the raisins.
6. Divide dough into about 55g each portion and rest for another 10mins.
7. Shape into round ball and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk. Bake in a preheated oven for 10mins until buns are golden brown.
11.Remove buns from tin, brush surface with butter, cool on a wire rack.
Note: For even softer buns, add 1/2 tsp of bread improver or softener.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: Servings | ||
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Calories: 2009 | ||
Calories from Fat: 418 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 25.7g | 128 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 285.8mg | 88 % | |
Sodium 354.1mg | 12 % | |
Potassium 1218.8mg | 32 % | |
Total Carbohydrate 359.5g | 106 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 347.5g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2009
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