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Friday, June 8, 2012

How To Make Buns Using Sponge Dough Method

Here is a basic bun recipe using sponge dough method which I find good and easy to prepare.   The dough is easy to handle, the baked buns are soft and light.  Just be careful when adding the liquid.  Too much liquid [especially when large egg is used] may result in dough being too wet and sticky. 
You can use the bun dough recipe with any fillings and make into any shapes you prefer.  Yields about 10-12 buns depending on the shapes.
Step 1 - Ingredients
2 tsp instant yeast
160-170 ml  water
230 gm bread flour
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof  for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
60 gm sugar
1/4 tsp salt
1/2 tsp yeast
1 small egg
25 ml water
100 gm bread flour
30 gm butter
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage.
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes
  3. Punch down and divide into 60gm per portion or  into any portions required.
  4. Shape dough into any shapes with fillings.  Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze.
  5. Baked in preheated oven at 190 degrees for 12-15 minutes.


Anonymous said...

I always proof my bread dough till it double in size. It takes about 1 hour. In your recipe, you suggest 15mins only for the first rise. Is this possible?

Kimmy said...

Hi Anonymous, it's possible when you have knead the dough until elastic [window pane stage]. To check if the dough is ready, you can poke a finger into the dough, if the hole stays then it is ready for shaping. For the second proofing, you can try proofing in the oven heated at 40 degrees C for 45-50 minutes and it will rise beautifully.

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