Glazed Buttery Buns

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Glazed Buttery Buns
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Health Score:
Health Score
5,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 15 h. 15 min.
Ready in
Calories:
235
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie235 kcal(11 %)
Protein5.82 g(6 %)
Fat14.28 g(12 %)
Carbohydrates20.94 g(14 %)
Sugar added1.57 g(6 %)
Roughage0 g(0 %)
Vitamin A155.58 mg(19,448 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.15 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate13.93 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.56 μg(3 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C0 mg(0 %)
Potassium8.91 mg(0 %)
Calcium17.85 mg(2 %)
Magnesium0.76 mg(0 %)
Iron1.77 mg(12 %)
Iodine20.23 μg(10 %)
Zinc0.12 mg(2 %)
Saturated fatty acids7.9 g
Cholesterol114.34 mg
Author of this recipe:

Ingredients

for
16
Ingredients
2 tablespoons
2 ½ teaspoons
2 ½ cups
4
medium eggs (plus 1 egg, beaten)
3
2 tablespoons
superfine caster sugar
1 teaspoon
1 cup
butter (softened)

Preparation steps

1.
The day before, heat the milk to boiling, then pour into a measuring jug and leave for 1 minute.
2.
Top up with warm water to 50ml, then stir in the yeast. Add 2 tbsp of flour to the yeast, stir well, cover and leave for 30 minutes.
3.
Once bubbling, beat 4 eggs, the yolks, sugar and salt together in a bowl then pour in the yeast. Add the remaining flour and stir to a rough dough. Cover at this point and leave for 30 minutes.
4.
Preferably using a dough hook, tip the dough into a mixing bowl and add the butter a little at a time as it mixes. When all the butter is incorporated, tip onto a floured surface and knead until smooth and elastic. Place back in the bowl, cover and chill overnight.
5.
Cut off 16 tiny pieces of dough to make the tops. Divide the remaining dough into 16 larger pieces. Shape each into a small ball and transfer to greased brioche tins.
6.
Shape the tiny dough pieces into balls and place on top. Leave for 2 hours until doubled in height.
7.
Preheat the oven to 200°C | 400F | gas 6. Brush the tops with beaten egg and bake for 10 minutes.
8.
Reduce the heat to 180°C | 350F | gas 4 and bake for 5-10 minutes until golden brown. Remove from the tins and cool on a wire rack.