Petitchef

Sugar butter bun

Dessert
15 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 15
Basic Sweet Bun Dough - 1 portion (recipe can be retrieved from my blog)

Butter - 18 cubes

Caster Sugar - for sprinkling on the buns

Egg Tarts Mould - 18 pieces

Paper Cups- 18pcs

Preparation

  • Place the paper cups into each egg tart mould. Divide proofed basic sweet bun dough into 18 portions, wrap 1 portion with a cube of butter and place it into the paper cup. Arrange all the buns onto the baking tray & let them proof in the closed door oven with a bowl of hot water for proofing process. This process will takes about 45 minutes or until the buns become double in size.
  • Remove the buns from the oven & pre-heat the oven at 165 c. Use a very sharp knife or a blade to slit a cross on the surface of the bun. When the cross has expanded, sprinkle some caster sugar on the cross.
  • Place the buns into the pre-heated oven and bake at least 15 minutes and until the surface become golden brown in colour.
  • Wrap a cube of butter with a portion of sweet bun dough. Seal it properly .Place the butter bun into the paper cup and let the butter bun proof in the oven for 45 minutes.
  • Use a sharp knife or a blade to give a light slit on the surface. Not to press too hard while slitting, you may puncture the air in the bun. After a slit, the cross slit has expanded.
  • Sprinkle some caster sugar on the expanded cross slit. After proofing and baking process, every bun turned out to be in different shape.
  • Without brushing beaten egg on the surface, the colour of the bun can also turn out to be golden brown in colour.

Photos

Sugar Butter Bun, photo 1
Sugar Butter Bun, photo 2
Sugar Butter Bun, photo 3

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