This recipe is best with
Recipe Ingredient
- 300g high protein flour
- 3g salt
- 9g instant yeast
- 55g castor sugar
- 7g milk powder
- 1/4 tsp bread improver
- 120ml iced water
- 2 eggs
- 30g butter
- Topping
- 40g castor sugar
- 1/2 an egg
- 1 tsp coffee paste
- 50g plain flour
- 50g margarine
Instructions
- In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed.
- Add beaten eggs and water. Beat on medium speed for about 2-3 minutes. Add butter and continue to mix for another 7-8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk.
- Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50-60 minutes or until double in size.
- For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15-20 minutes.
