| Ingredient | Method |
200g high protein flour 100g low protein flour 20g milk powder 80g sugar 1 tsp salt 2.5 tsp instant yeast + 35ml water 150ml milk 30g butter Sugar paste topping: 80g granulated sugar 55g margarine 80g all-purpose flour, plus more for dusting 1/2 teaspoon vanilla extract few drops food colors | 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. Sugar paste topping: Beat the sugar and margarine together until light and fluffy. Stir in flour and mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces and tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready for use. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into 15 small portions, wrap up to form into circle shape. 5. Roll out the sugar paste pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the paste to resemble the ridges on a seashell. 6. Transfer the scored sugar paste rounds to the buns using an offset spatula. If the paste doesn’t want to adhere naturally, use a pastry brush to apply water on the surface of the buns. Allow the buns to rise on the baking sheet for 40 minutes. |
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