This classic butter sugar bread brings back some childhood memories. My breakfast in those days would be two slices of white bread with one side buttered and sprinkled with coarse sugar. May be because my late father ran a bakery business, I ate bread almost everyday. Sometimes, I would drizzle the condensed milk on one slice of white bread and fold it into half, yummy!
I baked this for my nieces who were staying over for the night. They liked it very much. It is now on the top-hit list in my family and one of the nieces has already made a request to bake this for her! I will be baking this again soon.
This recipe is adapted from Sonia of Nasi Lemak Lover. The method of preparing basic sweet bread dough has been modified as I used machine mixing for the first 10 mins and followed by hand kneading. Click here for Sonia’s method.
Makes 30 mini buns : 17 buns in 9” round pan, 9 buns in 6” round pan and 4 extra buns.
I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.
100g bread flour
70ml hot boiling water
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.
Basic sweet bread dough
300g bread flour
100g plain flour
1 tbsp instant yeast
½ tsp salt
1 cold grade A egg
60g cold butter, cubed
1. Combine flours, yeast, sugar, and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.
3. Using a standing electric mixer, mix on speed 2 (KA mixer), adding cold milk gradually. Keep about 2/3 portion (100ml) of the milk for hand-kneading in step 5.
4. Mix until dough comes together, about 10 mins using speed 2. The dough looks like this :
5. Remove dough from mixer and place it on the table. Knead by hand. Add the remaining milk gradually and continue kneading until the dough is smooth (I took 30-35 minutes to knead by hand).
6. Add butter into the smooth dough and continue to knead for another 10-15 minutes. Do a window pane test : pull and stretch the dough into a thin membrane without tearing and your dough is said to be ready if you can stretch to get a paper-thin translucent window pane.
7. Shape the dough into a ball. Place it in a lightly greased mixing bowl, cover with cling wrap and let it proof in room temperature for about 40 mins or until double in size.
( Tips : it helps in proofing if you place a bowl of hot water together with the bowl of dough inside the oven. Close the oven door and let it proof.
8. Remove the dough from the bowl and give a light kneading or punch to press out the air.
9. Roll the dough into desired shape : divide and shape bread dough into a small ball weigh 30g each. Spoon 1 tsp of butter filling and wrap inside the small dough ball. Arrange dough balls into a 9” greased round pan and a 6″ greased round pan with removeable base.
10. Once completed, set aside to proof it for a second time for 15 minutes.
11. Apply egg wash on top of the dough balls ( egg wash : mix half of the egg with 1 tbsp water)
12. Bake in preheated oven at 180c for 20-25 mins.
100g butter, room temperature
80g coarse sugar
1. Mix butter and sugar in a small bowl, stir to combine.
2. Place in the fridge (to harden) before use.