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Wednesday, June 11, 2014

Butter Egg Buns

These buns are extra large.  One bun is enough for my breakfast with a cup of hot beverage.  Of course, you can made them smaller probably, 16 buns from this recipe.
These buns are made without water. The liquid ingredients are just milk and eggs. The original recipe is Butter Egg Rolls with cheese slices from Cathy's Joy but I have slightly changed it as I was in a hurry to go shopping [it's Agung's Birthday]. I filled the buns with some plump up raisins, brush the top with some milk and place a small piece of cheddar cheese on top.
The buns are very soft, fluffy and moist. Taste good with the eggs, milk, butter and the sweet raisins inside.   If you want softer buns on the 3rd or 4th day, steam them for 10 minutes, they are again so soft, fluffy and moist like freshly baked.
Ingredients for Dough
[makes 10 round buns]
250 gm bread flour
20 gm wholemeal flour [you can use all bread flour]
30 gm plain flour
30 gm sugar
1 tsp yeast
3 eggs [about 180 gm without shells]
50 ml milk
30 gm butter
Other Ingredients
some raisins - soaked with some rum/water
milk glaze
1-2 slices cheddar cheese - cut small pieces



  1. Knead all ingredients together [except butter] until a soft dough is formed. Takes about 5-10 minutes with an electric mixer. 
  2. Add butter and continue to knead until dough is soft, smooth and elastic [window pane stage]. Takes about 10 minutes. 
  3. Shape into a round ball and cover to rest for 30 minutes or until double in size. 
  4. Punch down and divide dough into 10 portions [depends on the size of buns you wish to make]. Roll in balls and flatten each piece. 
  5. Fill up with some raisins and seal the edges. Shape into round balls. 
  6. Place buns on paper cases, cover and leave to proof for about 1 hour. 
  7. Before baking, brush buns with milk glaze, top with some cheddar cheese. 
  8. Bake in preheated oven at 180 degrees C for 10-12 minutes [middle shelf] or until golden brown. 
  9. Remove to serve immediately or cool on wire rack before packing.

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter 

hosted by Jozelyn of Spice Up My Kitchen


Victoria Bakes said...

these look so irresistible!

Lite Home Bake said...

Nice, they look round and fluffy :)

Jozelyn Ng said...

Your butter egg buns looks like button mushroom to me! Heehee!

Thanks for linking up with LTU!

mui mui said...

I love your yummy buns.
Oh yes, this is so good to have with a cup of tea c.
Thanks for sharing this LTU!

Phong Hong said...

Kimmy, I think I am ready to try my hand at baking buns hah...hah...These buns that you baked must be very tasty with raisins and cheddar cheese. I can easily finish two at one go :)

Kimmy said...

Hi Victoria, I didn't know it can puffed up to this size.

Kimmy said...

Hi Lite Home Bake, yes these are soft, moist and fluffy. I kept 2 pieces for 4 days, they were a bit dry, so I steamed them. Unbelievable, they became soft, moist and fluffy again like freshly baked.

Kimmy said...

Hi Jozelyn, good description of these buns. Noted.

Kimmy said...

Hi Mui Mui, we have these just with Kopi-O. Simple and quite filling.

Kimmy said...

Hi Phong Hong, you have to try cos' it's worth it when you know how I treated the buns when they were 4 days old. You can try with cream cheese filling cos' I know you keep cream cheese in your fridge, hehehe!.

Zoe said...

Hi Kimmy,

These buns look great. Interesting that you have baked them in cup moulds :D


Kimmy said...

Hi Zoe, lazy me, using cupcake liners, less washing and I can bake the buns all in one go. If placing them on baking tray, the buns will stick to each other when baking.

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