Sugar Butter Bun

Ingredient

Method

300g high protein flour 100g low protein flour 80g sugar 1 tsp salt 2.5 tsp instant yeast + 210ml water 35g butter Topping: butter coarse sugar

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 20-22 small portions, wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. 5-10 minutes before baking, cut the center top of the dough using scissor and place the butter over the dough and sprinkle with coarse sugar. 5. Bake at 180 degree Celsius for 15 minutes (after 5 minutes, sprinkle coarse sugar again and send back to oven). Remove from oven and cool on wire rack.