How To Make Sweet Buns

Best Basic Sweet Bread

This is a fantastic, simple dish. I’ve used it to create cinnamon pull-apart bread on a couple of different occasions. For those of you who are new to working with yeast and hot liquids, I’d recommend exercising caution because it’s possible to kill the yeast if you allow the milk to become too hot on the burner. If you are unable to “guess” what 115 degrees feels like, a themometer can be used. Thank you very much for the recipe! More information can be found at

Most helpful critical review

I tried this recipe twice and failed both times. The dough never rose to the surface. I’ve made bread previously and have never had a problem with the dough not rising. My yeast was fresh, and the location where I placed the dough was dark and warm. Although I am unsure as to what went wrong, I will not be attempting this recipe for a third time. More information can be found at

• 5star values totaled 84
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• 2star values totaled 3
• 1star values totaled 11

This is a fantastic, simple dish. I’ve used it to create cinnamon pull-apart bread on a couple of different occasions. For those of you who are new to working with yeast and hot liquids, I’d recommend exercising caution because it’s possible to kill the yeast if you allow the milk to become too hot on the burner. If you are unable to “guess” what 115 degrees feels like, a themometer can be used. Thank you very much for the recipe! More information can be found at

It was a huge hit with everyone.

Everyone who is considering cooking this dish should use extreme caution when heating the milk combination.

Instead of cooking the ingredients on the stove, we ended up mixing them together in a bowl and putting them in the microwave for 30 seconds instead.

Wait 5 minutes after nuking the milk, then check the temperature with a thermometer to make sure it is not higher than 105 to 110 degrees Fahrenheit when you add the yeast, or it will kill the yeast.

The dough never rose to the surface.

My yeast was fresh, and the location where I placed the dough was dark and warm.

The texture and flavor are out of this world.

I’m not exaggerating when I say this is unbelievable.

If you want a lower-calorie loaf, use “I can’t believe it’s not butter” for the butter.

• It was a huge success.
• Thanks!
• This is a really basic dish that is not overburdened with instructions.
• It was just great!
• I did found the rise times to be a little short, so I went with a double batch of everything but the final.
• For those who have had failures to rise, keep in mind that yeast is a living culture that is quite sensitive.
• It doesn’t wake up because it’s too chilly.

Simply reduce the amount of salt in the recipe.

If your yeast isn’t completely dead, it will eventually come around.

Don’t give up on it just yet.

One thing to keep in mind is that you are baking bread.

Continue to knead until you become fatigued, and then knead some more.

This is a fantastic dish that is well worth the time and effort.

Already, cinnamon rolls, braided apple bread, and sweet dinner rolls have been created with it.

• My initial effort resulted in the death of the yeast.
• the dough was ready.
• I took it out of the warm water and allowed it to activate for 10 minutes before mixing the dough according to the instructions and mixing in the softened butter and eggs at the last minute.
• I made a batch of cinnamon honey butter to spread on them, and my pals were raving about it!
• As a side note, this was my very first time baking using yeast.

Homemade Sweet Rolls – Basic Bun Recipe (Boller)

GO DIRECTLY TO THE RECIPE Sweet Rolls or Sweet Buns cooked from scratch taste nothing like the store-bought variety. They have a delectably crispy skin and a juicy core that melts in your mouth on contact with it. And cardamom is a must-have for making sweet rolls that are bursting with flavor. Just image the aroma as they bake in the kitchen! Sweet buns are quite popular in Scandinavia, and as a result, they are commonly referred to as Scandinavian buns, Swedish buns (but what about Norway! ), Swedish cardamom buns, or simply cardamom rolls, among other names.

If you can perfect this formula, there is no end to what you can do.

Choose between these Best Ever Cinnamon Rolls and the Christmas-themed recipe below.

I’m not going to lie, I’m not going to change anything since it always works for me.

Troubleshooting: Why doesn’t my rolls turn out good?

This is the first item on my list since it is really essential. When it comes to dough recipes, if you don’t follow the directions to the letter, the results will be disappointing. The first rule is to be precise. This is especially true when it comes to the following topics:

Measurements.

• A kitchen scale is extremely recommended for preparing buns (in general) and, basically, any type of cake. Many other things, such as most dinners, do not place such a high value on it. But, for God’s sake, use a scale here, for crying out loud. If you don’t already have one, obtain one right now. Making sweet rolls can make your life a whole lot easier, as well as making them wonderfully fluffy and moist. Believe me when I say this:

Temperature.

• Having a thermometer is also a good idea, though it isn’t really necessary in this recipe. However, it is extremely crucial for creating chocolate or lemon curd (which, let’s face it, who doesn’t want to create that). Temperature, on the other hand, is quite significant. In order for the yeast to function correctly, the liquid that you add with it must be lukewarm. Furthermore, if the yeast does not like the temperature, it will not produce fluffy sweet rolls. As a result, you will be punished.

Kneading.

• Because of the advent of stand mixers, this has been far less difficult than it was previously. I recommend kneading the dough for 10-15 minutes at the very least. In addition, you should pause every now and then and use a spatula to scrape the dough off the edges of the pan. Even though I prefer to use a hand mixer since it’s simpler to detect when the dough is finished, I find that a stand mixer is much more comfortable on my arm muscles. It should begin to detach from the bowl and create a lovely ball as it cooks. When you touch it, it feels slightly tacky, but it doesn’t stick to the bowl any more.

Rising.

1. When it comes to rising, the rule of thumb is that it should increase to a size that is double its original size. And then repeat the process at a later point. The initial rise takes at least one hour and up to one and a half hours. It will be determined by the temperature at which the dough is rising. As previously stated, yeast is extremely sensitive to changes in temperature. During the dough-making process and as well as during the rising process Even if it’s not scientific, I prefer to raise it between 68 and 77 degrees Fahrenheit (20 and 25 degrees Celsius). I’ve only recently realized that this method produces the fluffiest soft rolls.

Do not be alarmed by this lengthy list; I am being particularly thorough because buns and doughs are my expertise and, when it comes to cuisine, my heart and soul. If you only follow these four suggestions, it won’t be that tough. Remember to be precise with your measures and temperatures, and don’t hurry the kneading and rising process! You are capable of completing this task!

Fresh vs. Dry Yeast for Sweet Rolls

This is the most difficult component of adapting this recipe for international readers as well as domestic readers. I am a firm believer in the benefits of utilizing fresh yeast. I understand that it is not prevalent in certain countries, such as the United States, and that is why I am stating it. Most grocery stores have fresh yeast available in the dairy aisle near the butter. I believe that fresh yeast produces superior baked items than dry yeast since they are fluffier and somewhat sweeter in flavor.

There’s nothing wrong with dried yeast, but I normally save it for things like pizza dough or other doughs of a similar kind.

• Use one teaspoon of dried yeast for every ten grams of fresh yeast. (0.35 ounces)
• When dividing or multiplying by three, the result is: Divide the amount of fresh yeast by three to get the amount of dried yeast. 5 teaspoons dried active yeast (also known as quick yeast or rapid-rise yeast) creates 50 grams (1.7 ounces) of fresh yeast (which is what this recipe calls for). You may be able to use less yeast, but it’s possible that the dough may need to rise even longer as a result.

More information on fresh yeast conversion may be found here. Okay, now that we’ve gotten that out of the way, we can go to work on making some delectable sweet rolls!

How to Make Homemade Sweet Rolls

I’ve included some numbers in the step-by-step photographs to make it easier for you to follow along. In a large mixing bowl, combine the dry ingredients (flour, sugar, salt, and cardamom). (I’m hoping against hope that you don’t require a step-by-step photo for this.) Melt the butter in a medium saucepan over medium heat, then slowly pour in the milk and heat until the mixture is lukewarm (not hot!). This is critical because otherwise, the new yeast would refuse to cooperate with the rest of the process.

• When the water has reached the proper temperature, you may pour it over the crushed fresh yeast and let it sit for 10 minutes.
• 3.Then, along with one egg, incorporate the wet mixture into the flour mixture.
• If you are using a stand mixer, mix on medium for 10-15 minutes, or until the dough comes away from the sides of the bowl.
• If you want, you may use a hand mixer, which is my favourite method since it allows you to get a better feel for the dough.
• If you think this isn’t going to happen, you may add a tablespoon of flour at a time to aid in the process (this isn’t always essential, but it can be depending on the egg or whether or not the measurements were exact enough).
• 7.Leave it in a warm area (or, at the at least, somewhere that is not icy cold and drafty!) for about 1-1.5 hours, or until the dough has doubled in size.
• Cut into equal-sized pieces, each approximately a handful in size.
• Cover with a kitchen towel and allow them to rise until they have doubled in size once again, approximately 40 minutes.

Pre-heat the oven to 410F (210C) and bake for about 12 minutes in the centre of the oven. When you tap on the underside of a roll, they should create a hollow sound, indicating that they are done. Place them on a cooling rack and allow them to cool for a few minutes before digging in.

How to Serve Sweet Buns

Simply split them in half and put butter on both halves to serve, or eat them as is. Butter and Norwegian brown goat cheese are two of my favorite pairings (Geitost). If you find yourself unexpectedly in Norway (or a Scandinavian speciality store), please give this a try! Some people find it overly powerful and prefer to use softer brown cheeses such as Gudbrandsdalsost or Fletemysost in its place instead. Brown cheese, on the other hand, is the way to go in this situation. However, if you don’t have any of them, you may substitute homemade jam, store-bought jam, mild cheeses, cream cheese, or simply nothing at all.

Thesebutter coconut bunsfrom Food Delicacy, thesemeyer lemon morning bunsfrom Tutti Dolci, thesehomemade hamburger bunsfrom Kylee Cooks, and thesevegan banana bread cinnamon rollsfrom Ambitious Kitchen are some of the bun recipes I’d want to try next.

Buns and Breads

• The best ever cinnamon rolls
• Vanilla Custard and Coconut Sweet Buns (Skoleboller)
• Saffron Buns (Lussekatter)

• Bread rolls made with whole wheat flour
• Garlic cilantro naan
• Middle Eastern flatbread

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Ingredients

• 8 cups flour equals 1000 grams. It is highly recommended that you use a scale when making this recipe. a half cup plus one tablespoon sugar, 120g
• One teaspoon salt
• 1.5 teaspoon cardamom
• Two and a quarter cups milk, 500ml
• Half cup plus three tablespoons butter, 160g
• 1.7 oz fresh yeast, 50g **See the comments below for more information
• 1 egg plus 1 for brushing

Instructions

1. Dry components should be combined as follows: In a large mixing bowl, combine the dry ingredients (flour, sugar, salt, and cardamom)
2. Combine the wet ingredients: Melt the butter in a medium saucepan over medium heat, then add the milk and heat until the liquid is lukewarm, approximately 100F (38C)
3. Fresh yeast* should be crumbled. Pour in the lukewarm butter mixture and whisk until everything is well mixed. One egg should be added to the flour mixture along with this liquid. knead it all together: You may either use a stand mixer or a hand mixer to make this recipe. Knead the dough for at least 10 minutes, or until it is light and fluffy and no longer clings to the bowl. It is possible that you will need to pause and scrape the dough from the edges from time to time. If you touch it, it should be somewhat sticky, but it should not cling to the dish. Cover the bowl with a kitchen towel or plastic wrap to keep the flour from sticking to the surface. Remove from the oven and let it aside in a warm area for 1-1.5 hours, or until the dough has doubled in size. Make a long tube of dough by placing it on a lightly floured surface and kneading it softly with your hands until it forms a long tube. Cut into equal-sized pieces, each approximately a handful in size. Start by rolling your hands into a ball and placing it on a plate lined with parchment paper
4. Cover and allow them to rise until they have doubled in size once more, this time for around 40 minutes. Using an egg wash (1 egg mixed with a fork), brush the surface of the cake. Bake for about 12 minutes on the center rack of a preheated 410F (210C) oven for around 12 minutes. When you tap on the underside of a bun, they should create a hollow sound, indicating that they are done. Place them on a rack and allow them to cool for a few minutes before digging in
5. Serve with butter, jam, brown cheese, cream cheese, or whatever else you want to eat with it.

Notes

* If you are using instant dry yeast, you will need approximately 5 teaspoons of dry yeast (1 sachet in Norway, and 2 in the US). Combine the wet components with the dry ingredients.

Nutrition Information:

Yield:25 Serving 1 bun is the standard size. The following is the amount of food per serving: Calories:229 6.3 g of total fat 3.7 g of saturated fat Cholesterol:22mg Sodium:144mg Carbohydrates:37.2g Fiber:1.5g Sugar:5.9g Protein:5.9g

Sweet Beehive Buns

According to the most recent information released Baked Sweet Beehive Buns are pillowy, small slices of soft bread that are filled with cream cheese and lavishly drizzled with a sweet, wonderful syrup before being baked. Recipe may be printed by clicking here. These small buns, which are both adorable and little, will thrill you as you put them one by one into your mouth. They are, without a doubt, miniature pieces of heaven. They are referred to as “Sweet Beehive Buns.” And I have to admit that I had never heard of these delectable delights before this point.

In order to round up our month-long breadseries, we have this lovely, gorgeous small bread originating in the Middle Eastern countries, Sweet Beehive Buns, to share with you today!

You are in charge of preparing the food.

How to Make Sweet Beehive Buns?

• Proof the yeast by dissolving it in warm water for a few minutes. In a large mixing basin, whisk together the warm milk, egg, butter, sugar, and salt until the mixture is frothy (about 5 minutes). Toss in the yeast mixture.

• Toss in 3 cups of flour, one cup at a time, stirring constantly with a wooden spoon until thoroughly combined. Using a little at a time, gradually add part of the leftover flour from the saved flour mixture to aid with the stickiness. Continue churning until a soft dough forms in the middle of the basin and forms a ring around the outside of the bowl. It’s possible that you won’t use the whole amount of flour you set aside.

• Turn the dough out onto a well-floured surface and knead it for 6-8 minutes, or until it is smooth and elastic in texture. Using flour to dust your hands and work surface as needed to aid with the stickiness of the dough, but just use a little amount to avoid creating a dry, stiff dough
• Once the dough is smooth and able to stretch thinly, form it into a ball and allow it to rise for 1 hour in a covered basin.

• After an hour, the dough will be puffy and have more than doubled in size. It should be gently deflated, and then 50 sections should be divided with a sharp knife. Take one portion and flatten it with your palms. Place a chunk of cream cheese in the center of the dough that is approximately 1 1/2 to 2 inches in thickness. Pull the dough’s edges together and fold them over the cream cheese to completely cover it. Using your fingers, firmly twist the ends of the dough together to form a smooth ball. Repeat the process with the remaining pieces. Place them in two 9-inch round baking pans that have been buttered. They should be evenly spaced. Cover the pans loosely with plastic wrap and allow them to rise for one hour, or until they are puffy.

• It will take an hour for the dough to inflate up and nearly double its original size. It should be gently deflated and then divided into 50 sections using a sharp knife. Take one chunk and flatten it between your palms. Place a chunk of cream cheese in the center of the dough that is approximately 1 1/2 to 2 inches in diameter. Pull the dough’s edges together and fold them over the cream cheese to completely cover it with the cream cheese mixture. Using your fingers, twirl the dough ends together to form a smooth ball. Then repeat the procedure with the remaining pieces
• Bake in two 9-inch round baking pans that have been buttered. Each one should be placed in an equal distance between the others. Let them rise for one hour until they are puffy, loosely covering the pans with plastic wrap.

These buns are really delicious when served warm, but they remain soft and moist even after being left out overnight if you chance to have some remaining. Actually, these buns go in a rush because they are so delicious. They are little and easily poppable in your mouth, and they are really addicting to consume.

This is something you just must try. Bring them to your parties, give them as a gift to a friend simply because you care, bring them to work, or make them for your own use. Here are some more bread recipes for you to consider:

• Chelsea Buns, Milk Bread, Sweet Cheese Rolls, Sweet and Buttery Sugar Buns, Austrian Buchteln, Chocolate Walnut Bread, Choco-Hazelnut Rolls, Cream Cheese Brioche, Japanese Milk Buns, and many more.

Sweet Beehive Buns

Baked Sweet Beehive Buns are pillowy, small slices of soft bread that are filled with cream cheese and lavishly drizzled with a sweet, wonderful syrup before being baked. Preparation time: 30 minutes Preparation time: 23 minutes Dough rise times are measured in minutes. 2hours Time allotted: 53 minutes Servings16Calories247kcal Authorsanna

For the Bread Dough

• 3 and 1/4 cups warm water (105-115 degrees F)
• 2 and 1/4 teaspoon active dry yeast
• 3/4 cup warm milk (105-115 degrees F)
• 1 big egg
• 1/4 cup unsalted butter (softened), 1/4 cup sugar, 1 teaspoon salt
• 3 and 1/4 cups to 3 and 3/4 cups all purpose flour
• 1 block cream cheese

For the Sweet Syrup

1. Warm water should be used to dissolve the yeast. Allow the mixture to sit for 5 minutes, or until it becomes frothy. Combine the milk, butter, egg, sugar, and salt in a large mixing bowl until well combined. Stir in the yeast mixture until well incorporated. Add 3 cups of flour, one cup at a time, stirring constantly with a wooden spoon until the ingredients are well combined
2. Sprinkle just enough of the remaining flour into the mixture at a time, stirring constantly, until the mixture forms a soft dough that collects in the middle of the basin. Knead the dough for 6-8 minutes on a liberally floured surface, adding flour to the surface and to your hands as needed to assist with the stickiness, until it is smooth and elastic. Using your hands, form a ball of dough and place it in a covered basin to rise for 1 hour. Grease two 9-inch round baking pans with cooking spray. Gently deflate the dough and divide it into 50 equal-sized pieces. Flatten each part of dough between your palms and lay a little amount of cream cheese in the center of each portion, just enough to fit in the middle of the dough. The cream cheese should be covered completely by the dough, which should be folded inwards and twisted together to seal it. Place the balls into the two baking pans that have been prepared. Puff them up by covering them loosely with plastic wrap and allowing them to rise for approximately an hour, or until they have doubled in size. Preheat the oven to 350 degrees Fahrenheit. Bake the buns for 18-23 minutes, or until the tops are golden brown, at 350 degrees Fahrenheit. While the buns are baking, prepare the syrup. In a medium-sized saucepan, boil the sugar and water until the sugar dissolves. Allow the mixture to come to a boil and then simmer for three minutes. Syrup should be crystal clear, and the sugar should have entirely dissolved in it. Remove the pan from the heat and stir in 1/2 teaspoon vanilla essence. As soon as the buns are through baking, pour the syrup over them, making sure to distribute them evenly. You have the option of not using all of the syrup. I always find that a quarter to a third of the cup is left in my cup. However, be certain that you do not scrimp on it.

Nutritional Values Beehive Buns are a delicious treat. Amount Per Serving (in grams) (1 serving) Calories247 Nutritional Values: Calories from Fat 27 percent Daily Value*Fat3 gram 5 gram 5 percent Saturated Fat 2 gram Cholesterol levels of 13% (20mg) 7 percent of the sodium (157mg) Potassium (54mg) at 7 percent 3 grams of protein, 49 grams of carbohydrates, 16 grams of sugar, and 3 grams of protein Vitamin A125IU is 6 percent of the total. Calcium20mg at 3% calcium 2 percent iron1.4mg8 percent chromium.

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Made this recipe?

Ivana Hesper submitted this entry.

(Milk Bun, Dinner Rolls)

In India, sweet buns, sometimes known as milk buns, are a popular pastry treat. Jump to recipe These are a popular snack to take with after tea. These are often shaped like circles. Different shaped buns, such as pavs, hotdog buns, and burger buns, are also produced, and these are less sweet than the traditional bun. These are filled with a savory filling and are served warm. Today, I’d like to share a recipe for bakery-style sweet buns. These buns are simple to make at home with only a few ingredients: maida, milk, yeast, butter, and sugar.

It just requires a little forethought because the dough must be proofed with yeast before baking.

Recipe For Sweet Buns

• 2 cups all-purpose flour (maida)
• 2 cups sugar Milk (lukewarm) – 1/2 cup
• Yeast (one teaspoon)
• Sugar (one teaspoon) (for proofing the yeast)
• 3 to 4 tablespoons sugar (depending on how sweet you want it)
• 1/4 teaspoon salt
• 3 tablespoons butter (softened)
• 1-2 tablespoons butter (for slathering over the buns)
• 1 egg (Note: If you wish to make it eggless, substitute 2 tablespoons milk for the egg).

Method

1. Let’s start by activating the yeast. This is the most important phase in the process of making bread or buns. 1/2 cup lukewarm milk should have 1 teaspoon sugar and 1 teaspoon yeast added to it (105-110 F). Allow for 5-10 minutes of resting time after mixing. If the yeast is still alive, it will begin to froth. Please do not proceed if this is not the case. In a large mixing basin, combine the all-purpose flour (maida) and the baking powder. Combine the salt, butter, egg, sugar, and yeast mixture in a mixing bowl. If you do not want to use an egg, you may substitute 2 tablespoons of milk. Combine the ingredients. In the beginning, the dough will be quite sticky and difficult to work with. The kneading process is another key stage in the bun-making process. It is necessary to knead the dough for approximately 10-15 minutes. If necessary, add 1-2 tbsp of maida to aid in the kneading process
2. The dough will become soft and less sticky after at least 10 minutes of kneading. Apply some oil to the dough and let it aside in a bowl for 2 hours to proof. The dough will increase in bulk by a factor of two. Gently punch down the dough and roll it out. Divide the mixture into nine equal pieces. Take each section and wrap it up into a bun. Smooth buns may be achieved by rolling the dough. Each rolled bun should be placed on a baking sheet. Allow for the second proving of the dough to take place in between the first and second proofing. Apply some milk to the top of the cake with a brush to keep it from drying out. To dress it up a little more, you may add some sesame seeds or chopped fresh fruit on top. Place a moist towel over the top and let it rise for another 30 minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Fahrenheit), and bake for 20 minutes. After a few minutes, the top should be golden brown. Considering that every oven is different and that the time required may vary by 1 or 2 minutes, As soon as you take the buns from the oven, brush them with melted butter and cover them with a wet towel to allow them to cool for 15-20 minutes before serving. This is also necessary in order to make the buns moist. After that, you may indulge in these fluffy buns.

Serving Sweet Buns

• These buns may be enjoyed simply with a cup of tea
• However, you can also spread some butter, cream, or jam on top of them if you want. It’ll be a hit with the kids

Variation

• Using the same process, you may create pav buns to serve with pav bhaji or chicken curry as a side dish. Simply omit the sugar
• If you don’t have an oven, you can prepare them in a pressure cooker instead. Cook for 10 minutes with the lid on, a layer of salt in the cooker, and a wire stand supporting the lid in place. Preheat on medium heat for 20 minutes after placing the pan on top and covering the cooker without using the whistle.

More Baking Recipes

By Kathie Carr of North Liberty, Indiana, this recipe for sweet yeast dinner rolls is a family tradition. Making them takes a significant amount of time. It is neither quick nor simple. This recipe helped me win a 4-H Championship some years ago, and I’ve continued to use it on a regular basis since then. There are many possibilities with this dough. Dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and other baked goods may all be made using this recipe.

Use your imagination!

Blue Ribbon Recipe

Recipes such as these handmade buns bring back fond memories of growing up in the country. It’s a simple, old-fashioned yeast roll recipe that anybody can make. While baking, they smell fantastic, but patience is required. Those who are patient will reap the benefits.

They have a flavor that is similar to a Hawaiian roll, but they have a harder texture than a Hawaiian roll. As a snack, these rolls are wonderful on their own, slathered with butter, or used as a bun for sliders or to sop up gravy. You will not be able to stop at just one.

How to Make Soft and Fluffy Sweet Buns

Lady Rain works as a stock trader during the day and enjoys writing about crafts and hobbies in her spare time. She enjoys traveling as well as creating papercraft models. Reward yourself with these freshly baked buns that are incredibly simple to prepare and cook. A delicious prelude to a dinner or a tantalizing afternoon snack, Lady Rain’s Fluffy BunBread is a must-have in every kitchen. A newly made loaf of bread has nothing on the scent of freshly cooked bread, and these buns are so delectable that you will be tempted to devour more than one.

The perfume of freshly made buns filling the kitchen makes it a pleasure to settle down with a nice magazine, sip a cup of coffee, and savor these delicious treats.

Half of the recipe may be used to create regular sweet buns, while the other half can be used to make sweet buns with a coconut topping.

Cook Time

Prep time	Cook time	Ready in	Yields
1 hour 30 min	15 min	1 hour 45 min	12 buns

Ingredients

• 480g plain flour
• 4 tablespoons caster sugar
• 3 tablespoons milk powder
• 1/2 teaspoon salt
• 2 teaspoons dry yeast
• 1 egg, lightly beaten
• 150ml lukewarm water
• 40g butter chopped
• Fine dessicated coconut, for topping
• An additional 25g plain flour, to be cooked first with 125ml water
• An additional 25g plain flour, to be cooked first with 125ml

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Instructions

1. In a small saucepan, heat 25g plain flour and 125ml water until the mixture thickens. Remove and set aside the cooked flour mixture to cool while you prepare the remaining ingredients. To make the dough, sift together the flour, milk powder, caster sugar, and salt in a large mixing basin
2. Set aside. Mix in the dry yeast until fully incorporated. Create a well in the center of the flour mixture. Mix in the beaten egg, the cooked flour mixture, and the butter until thoroughly combined. Gradually include the water while mixing to make a soft dough. If you have a KitchenAid flour mixer, transfer the dough to the mixer and mix on low speed for 5 minutes, or until the dough is smooth and elastic
3. Otherwise, proceed as directed. Alternatively, move the dough to a floured surface and knead it for 20 minutes, or until it is smooth and elastic. Using your hands, form a large ball of dough and place it in a greased mixing basin. Refrigerate the bowl after wrapping it in cling film for several hours. Allow the dough to rise until it has more than doubled in size. On milder days, this should take at least an hour to complete. When making buns, the dough must be doubled in size, otherwise they will not be fluffy and soft. As soon as the dough has doubled in size, pound it down with your fist to release the air. After transferring the dough to a lightly dusted work area, kneading it for another 10 minutes, divide it into 12 equal sections, and flatten each portion into a ball
4. Prepare a baking sheet by placing the dough chunks on it. Maintain a warm environment for the baking tray until the dough parts have doubled in size. Preheat the oven to 180 degrees Celsius. Make a little egg wash on the top of each bun and bake for 15 minutes. Step 3 is optional. If you want to create sweet buns with a coconut topping, sprinkle desiccated coconut on top of the buns before baking them. Bake the bread buns for 12 to 15 minutes, or until the tops of the buns are golden brown. Remove the baking sheet from the oven and set it aside to cool slightly. While the bread is still warm, spread it with lemon jam, orange marmalade, Nutella, or Vegemite and enjoy! They’re also delectable served simply

After the dough has doubled in size, it is covered with coconut. lady rain is a female neologism that means “lady rain” in a feminine way.

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In the photo above, I created nine buns with a coconut topping and left the remaining buns unadorned.

QuestionsAnswers

Can sweet bread buns be fried? Is it possible? Answer:I suppose you might give it a shot. It’s possible that the buns will turn up puffy like doughnuts. In this recipe for sweet buns, may you use fresh milk instead of powdered milk? If so, how much is it? Instead of using milk powder, you may substitute 150g of water with 150g of warm fresh milk, and you can also add an additional 3 tablespoons plain flour to the recipe. What exactly does including coconut into the sweet bread bun recipe accomplish?

Can we use sugar for the desiccated coconut in this recipe?

2011 Lady Rain (Lady Rain)

How to Make Sweet Bread Buns

What do you think of the flavor of Portuguese sweet bread? If this is the case, you’ll appreciate this straightforward recipe for how to create sweet bread buns that are gently sweet in flavor and soft and supple in texture.

Tasty Sweet Bread Recipe

The fact that this sweet bread recipe has a sweet, dessert-like flavour means that our children like it without hesitation. In order to sweeten the flavour even more, they like to put on a layer of Nutella spread over top of it. However, I also adore spreading soft butter over the warm, freshly cooked, and somewhat sweet buns, so I can’t say that I blame them. These sweet bread buns, which are inspired by the original Portuguese sweet bread and created with a mixture of mainly flour, eggs, milk, and sugar, are a delicious accompaniment to any meal.

Ingredients for Making Sweet Bread Buns

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Dough

• 4 cups unbleached all-purpose white flour (Robin Hood or NoName brand)
• 34 cups granulated sugar
• 3 eggs (at room temperature)
• 1 teaspoon salt
• 12 cup melted butter
• 1 cup warm milk (first hot, then allow cool to warm temperature)

Yeast

• 1/4 cup warm water
• 2 teaspoons active quick rise dry yeast
• 1 teaspoon granulated sugar

Glaze

12 cup warm water is mixed with 2 teaspoons yeast and 1 teaspoon sugar. While you’re making the dough, let the yeast mixture rest. Combine the flour, sugar, eggs, salt, melted butter, and warm milk in a Stand Mixer fitted with the dough attachment until well combined. In a separate bowl, combine the yeast mixture with the dough mixture. Continue mixing until everything is completely combined, about 10 minutes. To prepare the dough, take it out of the mixing bowl and set it on a floured board.

• The longer you let the dough to rest, the better it will come out.
• Continue to add flour to your hands and the surface as needed.
• Allow the dough to rise for around 1 to 1.5 hours, or until it has doubled in size.
• Allow the dough to rise for another 12 hours under cover.

Preheat the oven at 350 degrees Fahrenheit in the meantime. Combine 1 tbsp sugar and 1 egg and liberally brush the egg mixture over the tops of the buns to finish them off. Bake the buns for 15-18 minutes at 350°F. Before removing the buns, use a toothpick to make sure they are completely cooked.

More Homemade Bread Recipes

Alternatively, if you’re seeking for other wonderful bread recipes, try this simple homemade white bread recipe, this simple dinner rolls recipe, or the most moistbanana bread recipe.

• Homemade white bread, homemade dinner rolls, banana bread, and other baked goods

How to Make Sweet Bread Buns

• A recipe for baking a dozen extremely delectable and moderately sweetened sweet bread buns is provided below. Preparation time: 2 hours and 20 minutes Cooking Time: 18 minutes CuisinePortuguese CuisineCourseSide Dish Servings12bunsCalories262kcal

Dough

• 4 cups flour
• 3 cups granulated sugar
• 3 eggs
• 1 teaspoon salt
• 12 cup melted butter
• 1 cup warm milk (heated first, then let to cool to warm temperature)

Preparing the Dough

• Combine 2 teaspoons yeast, 1 teaspoon sugar, and 1/2 cup warm water in a mixing bowl. During the time spent making the dough, let the yeast mixture to rest. Using a Kitchen Stand mixer with with a dough attachment, combine the flour, sugar, eggs, salt, melted butter, and heated milk until well combined. In a separate bowl, combine the yeast mixture with the dough mixture and stir until fully combined, approximately 10 minutes. Remove the dough from the mixing bowl and set it on a lightly floured surface. Knead for 3 minutes with your hands. The longer you mix, the better the outcome of the dough will be. Place the dough in a large oiled mixing basin and cover with a paper towel to prevent it from rising. Allow the dough to rise until it has doubled in size, which will take roughly 1 to 1.5 hours. Toss the dough out of the bowl and divide it into 12 equal-sized buns, placing them in a prepared muffin pan. Cover the pan and set aside for another 12 hours. Preheat the oven at 350 degrees Fahrenheit in the meantime.

Making the Glaze

• 1 teaspoon sugar and 1 egg are whisked together, and the mixture is liberally brushed over the tops of the buns. Bake the buns for 15-18 minutes at 350°F. Test buns with a toothpick before removing to verify they are cooked all the way through

Calories:262kcal Carbohydrates:34g Protein:8g Fat:10g 6 g of saturated fat Cholesterol:77mg Sodium:293mg Potassium:111mg Fiber:2g Sugar:2g 349 International Units of Vitamin A Calcium:40mg Iron:2mg Bread, buns, and white bread are some of the keywords to remember. Do you like it? Save it to your Pinterest board for later!

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These delectable Chocolate Chip Sweet Buns, also called as Girelle in Italian, are created using a sweet dough that is similar to a cross between puff pastry and brioche dough. Add some chocolate chips and you’ve got a winner. I enjoy altering up breakfast from the same old cereal to something different, such as a simple ItalianFresh Cream Vanilla Cake or some simpleBreakfast Cookies. It is possible to eat both for breakfast and even as an afternoon snack on the same day.

Chocolate Chip Sweet Buns

If you’re looking for a sweet bun to bake for breakfast on Christmas morning, go no further than this recipe forGirelle with Gocce di Cioccolatoon an Italian cuisine website! I’ve actually cooked these a couple times now and they are delicious. The fact that the dough is a mix between puff pastry and brioche dough is something we appreciate. At the same time, they are soft and crispy.

How to make Chocolate Chip Sweet Buns

• Mix on low / medium speed for approximately three minutes in the bowl of a stand up mixer fitted with a dough hook attachment
• Add the flour, yeast, water, egg yolk, and sugar and continue to knead for another three minutes. In a separate bowl, combine the salt and knead for approximately 30 seconds, then gradually include the melted butter

• For about three to four minutes, or until the dough is smooth and elastic and begins to pull away from the edges of the bowl, knead on a low To medium speed. Place the dough in a lightly oiled mixing basin, rotating the dough to gently coat it with oil, then cover the bowl with a clean tea towel and allow it to rest for 40 minutes at room temperature Then wrap the bowl with plastic wrap and place it in the refrigerator for two hours.

• Place the butter between two pieces of parchment paper and flatten it
• Place it in the refrigerator for approximately 15 minutes to firm up. Before continue, remove the dough from the refrigerator and allow it to rest for 15 minutes
• Spread cooled butter in the center of the dough, then roll it into a rectangle about 10 x 7 inches in size.

• Fold the dough into three halves, similar to how an envelope is folded. Roll the dough out into another rectangle (this one somewhat smaller than the previous one) and fold it in the same manner as before.

• Refrigerate the dough for approximately 15-20 minutes before using. Once chilled, roll into a rectangle 14 x 11 inches in size and sprinkle with small chocolate chips to finish.

• Using a rolling pin, roll the dough up lengthwise and cut it into 10-11 rolls. Place the dough on a baking sheet coated with parchment paper, cover with a clean tea towel, and allow it to rise in a warm, draft-free environment for about 2 hours, or until it has doubled in size.

• Preheat the oven to 350°F and bake for 15 minutes. Allow to cool before dusting with powdered sugar and serving.

Can the dough be made ahead of time?

It is possible to leave the dough in the fridge for up to 12 hours if you don’t have enough time to make the rolls before serving. It’s important to let the dough to come to room temperature for 30 minutes before adding the cooled butter to the mixture.

Why does the dough not rise?

It is possible that the yeast you are using is old or dead; to test if the yeast is still active, put 1/2 cup of water in a small bowl, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, and let it aside for approximately 5 minutes. If the yeast is still alive and well, it will totally dissolve into the water and the liquid will begin to fizz and bubble. Check to see that the water is not too hot or too cold. The dough will not rise as quickly if the temperature is too high; if the temperature is too low, the dough will not rise as quickly.

When adding other components in the bread, such as eggs or milk, be sure to take them from the fridge 30 to 45 minutes before using them to avoid a soggy loaf.

What fillings can I use?

Chocolate chips are my favorite, so that is what I generally go for first. However, a dusting of your favorite chopped nuts, or even candied fruit, would also be delicious. Prior to rolling, I’ve heard of some Italians spreading jam, a hazelnut cream spread, or even an Italian Pastry Cream on their pastry sheets.

How to know when the sweet buns are done

The tops of the buns should be golden brown; I test them by inserting a toothpick in the centre of one and seeing if it is dry or if a couple of crumbs are stuck to it; if they are, they are done.

How to store the buns

The buns should be stored in an airtight container or bag and can be kept at room temperature for up to two days.

How to freeze them

Place the sweet buns in a freezer-safe bag or container when they have completely cooled; they will keep for up to two months in the freezer. Either the microwave or the oven will work well for reheating these treats.

More Puff Pastry Recipes

Puff Pastry Tiramisu Sporcamuss Italian Cream Filled Pastries using a Simple Method Leftover Turkey Pot Pie served with Chocolate Pastry Bread I hope you will try these Chocolate Chip Sweet Buns this holiday season if you are seeking to create a Sweet Bun this season and let me know what you think. Enjoy!

Chocolate Chip Sweet Buns / Girelle

These delectable Chocolate Chip Sweet Buns, called as Girelle in Italian, are created with a crunchy soft sweet dougha chocolate chip filling and are baked to perfection. Take a look at the videos and don’t forget to subscribe on YouTube! Course Breakfast, Lunch, and Dinner CuisineAmerican/Italian Preparation time: 20 minutes 15 minutes to prepare Time to chill down and relax5 hours Time allotted: 5 hours 35minutes 231 calories per serving (ten buns)

• 2cupsall purpose flour* (plus an additional 2 tablespoons if necessary)(250 grams)
• 11/2teaspoonsactive dry yeast
• 6 1/2tablespoonswater (lukewarm)**(100 grams)
• 1largeegg yolk
• 2tablespoonsgranulated sugar
• 1/4teaspoonssalt
• 1/4cupbutter softened (salted)
• 1/4teaspoonss

*You may need 1-2 tablespoons more.

• 3/4 cup micro chocolate chips(90-135 grams)
• 1-2 tablespoons powdered / icing sugar
• 3 tablespoons butter (softened/seasoned)(35 grams)
• 1/2-3/4 cup tiny chocolate chips(90-135 grams)

• In the bowl of a stand up mixer fitted with a dough hook attachment, combine the flour, yeast, water, egg yolk, and sugar
• Knead on a low/medium speed for about three minutes until the dough comes together. Knead for approximately 30 seconds after adding the salt, then gradually add the softened butter (1/4 cup)*, a little at a time, kneading between each addition
• Knead the dough on low to medium speed for approximately three to four minutes, or until it is smooth and elastic and has pulled away from the edges of the bowl. Remove from heat and set aside to cool. Place the dough in a lightly oiled mixing bowl, rotating the dough to gently coat it with oil. Cover the mixing bowl with a clean tea towel and set aside for 40 minutes to rest. Afterwards, wrap the bowl tightly in plastic wrap and leave it in the refrigerated for two hours. Roll out the butter (3 tablespoons) between two sheets of parchment paper, flattening it with a rolling pin or the palm of your hand, and place it in the refrigerator for approximately 15 minutes. Remove the dough from the refrigerator and allow it to rest for 15 minutes before continuing with the recipe. Make a rectangle out of the dough that is about 10 x 7 inches (25 x 18 cm). Place the cold butter in the center and fold the dough into three sections, like an envelope, to seal. Roll the dough into a rectangle (that is slightly smaller than the previous one) and fold it in half like an envelope
• Place the dough in the refrigerator for about 15-20 minutes. After removing the dough from the fridge, roll it into a rectangle 14 x 11 inches (38 x 30cm) and sprinkle with small chocolate chips
• Roll the dough tightly up the length of the pan and cut it into 10-11 rolls. Placing the dough on a baking sheet lined with parchment paper with the cut side up, covering with a clean tea towel, and let it to rise for around 2 hours or until it has doubled in mass
• Preheat the oven to 350 degrees Fahrenheit (180C). Preheat the oven to 350°F and bake for 13-15 minutes. Allow to cool before dusting with powdered sugar and serving. Enjoy

*If dough is too wet then add a tablespoon of flour (you shouldn’t need to add more then 2 tablespoons).

The tops of the buns should be golden brown; I test them by inserting a toothpick in the centre of one and seeing if it is dry or if a couple of crumbs are stuck to it; if they are, they are done. The following are the nutritional values: calories: 231kcal|carbohydrates: 29g|protein: 4g|fat: 11g|saturated fat: 7g|cholesterol: 41mg|sodium: 137mg|potassium: 44mg|fiber:1 g|sugar: 9 g|Vitamin A: 291IU|calcium: 19mg|iron: 1mg

Homemade Sweet Buns

• The following ingredients are required: 250 grams plain flour, 5 grams Yeast, 25 grams Sugar, 12 teaspoons salt to taste, and 110 milliliters warm water. The following ingredients are optional: 1 whole egg, beaten and divided into 2 parts
• 25 grams butter, softened.

* FOR THE FILLING:

• * 14 cups strawberry jam
• * 14 cups candied mixed fruit
• * 14 cups whipped cream

Method

• STEP 1 Combine the flour, yeast, sugar, and salt in a large mixing basin. 1 minute of mixing After that, add half of the beaten egg and some water. Mix. Mix in the butter until it is well incorporated. Knead by hand for about 10 minutes, or until the dough is smooth and elastic. STEP 2Cover the dough and let it to rise for approximately 30 minutes in a warm location. After that, punch the dough down and divide it into 8 equal-sized balls, allowing them to rise for 10 minutes each. Remove each ball from the bowl and spread out with a rolling pin until you have a thin disk (diameter 3 inches, thickness 1/4 inch)
• STEP 4Place some strawberry jam on top of the disk and sprinkle with candied mixed fruit. Then, using the dough, completely encircle and cover the filling on all sides. Then squeeze the seams together to seal them. Form the dough into a ball by rolling it between your hands. Sharp scissors should be used to cut small slits into the top surface of the dough to produce petals in the shape of a flower (see photo)
• STEP 5Place the buns on an oiled metal baking pan and allow them to rise for 20 minutes before cutting them. the remaining beaten egg should then be brushed over to the buns’ surface
• STEP 6Bake at 200 degrees Celsius for 20 minutes, or until the top is golden brown. STEP 7Enjoy yourselves

Basic recipe – sweet buns and breads

Hello everyone, I’d like to share with you my favorite recipe for sweet buns, which is also extremely simple to make. The dough does not include any milk, but it does contain milk powder. Although milk powder cannot be substituted with milk, if you are unable to obtain it, you might try substituting half of the water with full fat milk instead. I guarantee that if you like fluffy buns, you’ll enjoy these! Make brioche from this dough by following these instructions. The brioche dough must be allowed to rest overnight before baking.

• 3 a quarter cup (400 g) all-purpose flour
• 4 tablespoons (35 g) powdered milk
• 1/4 cup (50 g) regular sugar
• 1/4 teaspoon salt
• 1 3/4 oz. (50 g) fresh yeast
• 1/4 cup (50 ml) tepid water
• 3 large eggs + 1 yolk (reserve the leftover egg white to brush the buns before baking)
• 1/2 cup + 1 tablespoon (150 g) butter
• Nonstick cooking spray
• Sugar nibs or pearl

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). In a large mixing bowl, combine all of the dry ingredients. Add the yeast to the flour mixture when it has been dissolved in the lukewarm water. Combine the egg and butter in a separate bowl. Make use of the dough hook attachment and mix on medium speed for approximately 20 minutes. After 20 minutes, the dough will have become soft and silky, despite the fact that it initially appeared to be very sticky. Allow for roughly 45 minutes of proofing time at room temperature.

Using a sharp knife, cut into pieces and roll into tight balls.

(45 g) balls, and if you weigh them, you’ll get buns that are all the same size.

Brush them with the egg white and sprinkle them with a little sugar to finish them off. Bake for approximately 15 minutes; the baking time may vary depending on your oven and the size of the buns you are making. Wishing you a successful baking endeavor. Love and hugs from me to you!