These Butter Sugar Buns will still stay moist even after few days! I added more Tangzhong this time and the bread is even softer and I think that the texture works very well for a sweet bread like these Butter Sugar Buns.
I recommend eating one of these for breakfast with lots of unsalted butter, which gives all the sweetness I need, but if you want a sweeter bun, add 50ml runny honey along with the yogurt and egg. Like any soda bread, these buns are as good eaten with a slice of cheese, as they are with butter and jam, and the slightly more exotic scent of the fennel seeds and the bursts of tart flavour from the cranberries, don't stop these from having the cosiness of a — perhaps fictional — Irish parlour. And while they are not something I would knock up for an everyday breakfast, when I've got time on my hands I love to get said hands working a dough to conjure up a batch of these. A cursory glance at the recipe will show you how gratifyingly easy they are to make. For US cup measures, use the toggle at the top of the ingredients list.
Pronounced: Poe-gotcha! These Hungarian biscuits are a must at any dinner party.
I made a batch of these yummy Butter Sugar Buns for breakfast and was an instant hit with my family, especially my daughter, who is a huge fan of butter sugar buns. My family and I had a really hearty breakfast indeed! Simply love the crunch of the sugary exterior that's accompanied by the soft, fluffy and buttery interior. Thumbs up! Butter Sugar Buns makes 16 small buns Ingredients: For the Bread Dough 198g Milk 300g Bread flour 25g Sugar 1 tsp Salt 1 tsp Instant yeast 15g Unsalted butter For the Butter Sugar topping 16 small cubes of butter Sugar for sprinkling Method: For the Bread Dough 1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients. (I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.) 2. Make the selection for 'Pasta Dough' setting on your breadmaker. (For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough') 3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage. 6. Let the breadmaker do the rest. 7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions. 8. Roll up each dough portion into a ball and place them into a lined 9" square tin and let it proof for 1 hour. For the Butter Sugar topping 9. After the rolled buns have been proofed for 1 hour, apply egg wash onto the buns. 10. Using a pair of scissors, make a snip at the top of each bun. 11. Place the prepared butter cubes into the incisions. 12. Sprinkle sugar over the buns (as little or as much as you would like. For me, I prefer generous amount for the extra sugary crunch.) 13. Bake in preheated oven at 180ºC for 20 minutes. 14. When the buns are done, remove from the oven immediately and let it cool on a wire rack. Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
Pan de Siosa, a soft, pull part bread topped with generous toppings of butter, sugar and cheese! It is a delightful bread that you will surely make again and again.
Treated like puff pastry, the dough for these buttery pastries is rolled and folded several times to create multiple flaky layers.
These pillowy milk buns filled with sweet, rich and creamy milk butter are some of the most popular items in Taiwanese bakeries. Give this a try and you'll understand why!
Truly the most delicious recipe, courtesy of my American culinary roots. YUM. Don’t delay. You will just love these.
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
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This is an American rendition of a classic British crumpet made with buttermilk. Serve with your choice of savory or sweet toppings.
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Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
“I do know the rules that govern a bread-and-butter pudding, but this obeys none of them – and unrepentantly. This is the bread-and-butter pudding of my early childhood, the one I ate at my granny’s: soft, squidgy, and straightaway! So here the bread is white sliced, and used straight out of the pack, though if you do have stale bread, of course use that; the custard requires no cream; the steeping lasts no more than 10 minutes; and – stay with me here – the bread is sandwiched not with butter but triangles of Laughing Cow. When I was a child, Laughing Cow – which then went only by its French name, La Vache Qui Rit – was the treatiest of treats. I do concede, however, that these sandwiches don’t sound as if they belong in a bread-and-butter pudding, but I promise you that any doubts you have will be dispelled by the first melting mouthful, giving just the mildest hint of cheesecakey softness at its centre.”
Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!
Ensaymada are Filipino style brioche topped with softened butter, sugar and grated cheese.
Popeye's biscuit-lovers: Get excited!
This Soft and Airy Brioche is a feathery light enriched bread. It's full of eggs and butter, so it's rich in flavor and very soft.
This traditional Easter Greek Bread called Tsoureki is slightly sweet, soft and tasty. It is perfect on its own or with a slather of butter, and it makes a nice addition to your gathering table.
This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.
When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. And, like a crescent roll, they're fun to unravel and enjoy bit by buttery bit!
Finnish Cardamom Pulla Bread - A light and delicious loaf of Finnish cardamom bread! This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds. Perfect topped with butter or jam for Easter breakfast or weekend brunch!
Make it a breakfast to remember with one of these fragrant and soft brioche roll filled with custard cream
Sugar buns that are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
A make-ahead breakfast treat that pulls all the stops for pistachio lovers.
Looking for a cinnamon and pecan rolls recipe? These sticky buns will satisfy your craving.
This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread that is usually paired with coffee. It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack.
Super soft and fluffy bread glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Roll is a classic Filipino bakery bread you won't get enough of.
Soft Bread Rolls, light and tasty
