The buns came out with a nice n’ crispy texture outside, and airy light inside; gave a wonderful nostalgic feel of all those wonderful small bakeries back home!
- Bread flour – 3 cups
- Instant yeast – 2 teaspoons
- Honey – 3 tablespoons
- Milk powder – ¼ cup
- Salt – 1 teaspoon
- Olive oil – 1 tablespoon
- Warm water – 1 cup
- Vanilla extra – 1.5 teaspoons
- Melted butter – 2 tablespoons
How to –
In a mixing bowl, stir the honey, lukewarm water, olive oil, salt and yeast. Let it stand until foamy.
Add the flour and using your fingers slowly incorporate the flour with the liquid and start to kneed till the dough is soft. Remove the dough and place it on a floured surface or in stand mixed and knead the dough for about 10 minutes till soft and smooth and comes of clean from your hands
Note – If the dough is too sticky then add a little more flour or if too dry then add little lukewarm water to get the consistency right.
Oil a large bowl and place the dough; cover with a clean kitchen towel and let it sit until the dough doubles in size.
Grease and dust a 9-inch square pan.
Roll the dough into a log and slice the log into equal sections (around 8-9 pieces). Form the pieces into a ball and place them on the prepared baking tray. Cover with a cling wrap and let it rest in a warm place until double in size.
Pre-heat the oven to 170C. Brush the buns with melted butter and bake the buns for about 25-30 minutes or till the top has nicely browned.
Transfer the buns to a wire rack to cool. Enjoy the buns with a good spread of butter or your favorite Jam!
- If the dough is too sticky then add a little more flour or if too dry then add little lukewarm water to get the consistency right.
- Leave the dough to rise in a warm place until double in size.
3 thoughts on “Honey buns”
Awesome photography Rekha! I am sure they tasted yum
Oh wow its eggless!! I can try during this lent then… even though it will end within a week :). I will let you know how it turns out. Nice share!
Looks so so inviting, especially with the butter on the side. 🙂