Wednesday, August 12, 2009

Cute baby buns & Cinnamon Spread

I think these little buns are so cute! I really enjoyed making them. They took less time rising and kneeding than the buns I've made before, which of course I totally didn't mind!
I tried making two different kinds of buns with the same dough. Not that the difference was that big: one had sugar on it and the other didn't. They both tasted very nice! I thought they had a bit of a sweet taste to it although I really don't know how that is possible since the recipe doesn't have any sugar in it. Perhaps it's because of the yeast or the flour I use.
Anyway, these buns were a real succes and I'll defenitely make them agian! I want to try making them with full wheat flour (if that is what you call it?).


The sprinkles I used are fine rock candy or rock sugar. If you can't find these in a shop and if you don't have sugar cubes either you can sprinkle a plate with sugar and sprinkle this with water. When it has dried the sugar will stick together around the water drops.

300 grams (white) bread flour
50 grams (white) bread flour - seperate from the other flour
1 tablespoon caster sugar
1/2 teaspoon salt
1 teaspoon dried yeast
3 eggs
80 ml milk
75 grams butter
rock sugar or sugar crushed cubes

1. Sift the 300 grams flour into a big bowl and add the sugar, salt and yeast. Mix it well and make a well in the middle.
2. Melt the butter in a pan or microwave and leave it to cool before the next step.
3. Beat the eggs shortly until the mixture is yellow. A electric mixer is handy for this. Add the milk and mix again. Put one tablespoon of the mixture aside.
4. Stir the cooled butter into the egg&milk-mixture and poor it into the well you made in the flour-mixture.
5. Mix both mixtures together, a fork is handy for this, to form a smooth dough.
6. Knead the 50 grams flour (you will probably need all) into the dough, to make it less sticky. Use this flour to flour your surface and hands as well.
7. Knead for about 5-10 minutes. Add more flour if the dough is still too wet.
8. When done put the dough in a lightly greased bowl (use either butter or oil for this). Cover it up with a damp towel and leave it in a warm place to rest for 1 hour until doubled in size.


9. Take the dough out of the bowl and put it onto a lightly floured surface. Knead again for about 5 minutes. Make sure to press the trapped air out. The dough will become more firm.
10. Divide the dough into 12 equal pieces (more or less for smaller or bigger buns) and roll them into little balls.
11. Use greaseproof paper or butter in either a muffin or bun-tin. For me a brownie "tin" worked just as well. Place the balls into the tin and cover them with a damp cloth. Leave for about 20-30 minutes.


12. Preheat the oven at 200 degrees Celsius or 400 degrees Fahrenheit.
13. While the oven is heating, brush the buns with the tablespoon of egg&milk-mixture you put aside. If wanted, sprinkle the sugar over the little buns.
14. Leave the buns in the oven for about 15 minutes until golden and risen. With a fork or foodpin check if the buns aren't wet from the inside. When done, take the buns out of the tin and place them onto a wire rack to cool.

You can serve these buns warm with some jam, but also leave them to cool for a lovely breakfast! One of the things I loved to do with these is cinnamon-butter.

50 grams (unsalted) butter
1/2 teaspoon cinnamon

1. Just mix it together with a knife (or anything else) and spread it over the lovely buns you made. This spread is also very nice on pancakes!


I actually wonder what the buns would taste like if I didn't sprinkle sugar but cheese over them. I think I'll try this next time. I also want to try adding more sugar, a bit of nuts and almonds over the buns. Recipes that work out do inspire, don't they?

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