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

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