Glazed Sweet Buns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 869 cal. | (41 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 40 grams Yeast
- 1 pinch salt
- 1 pinch sugar
- ¼ l water
- 2 eggs
- 100 grams powdered sugar
- 250 grams Lard
- 150 grams powdered sugar (for glaze)
- 3 Tbsps hot water (or lemon juice) (for glaze)
Preparation steps
For the buns: Place the flour in a bowl and make a well in the centre. In a bowl, dissolve the yeast, salt and sugar in some lukewarm water. Pour into the well. Cover and rest in a warm place for 20 minutes.
In a bowl, stir the eggs into the remaining warm water. Add to the flour mixture along with the icing sugar and 100 grams (approximately 1/2 cup) of lard, and knead together until a soft dough is formed. Cover and allow to rest in a warm place until doubled in size.
Roll the dough into a thin layer on a lightly floured surface. Place a tablespoon of the remaining lard in the middle of the dough. Fold the sides of the dough into the centre. Roll the dough out again and repeat the process again. Allow to rest for 20 minutes.
Roll out the dough again and roll into a spiral log. Slice and place on a parchment-lined baking sheet and let rest until doubled in bulk, about 20 minutes. Brush with the water. Bake in a 225°C (approximately 435°F).
Place a pot of water on the bottom rack of the oven. If it evaporates, put a wooden spoon between the door and oven to keep it open.
For the glaze: In a bowl, blend the icing sugar with the warm water (or lemon juice) until smooth. Brush over the buns while still warm.
