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Sweet Bun Dough
Ingredients:
A: 400g High Protein Flour (Bread Flour)
100g All Purpose Flour
2Tbsp Milk Powder
60g Sugar
1/2tsp salt
3tsp yeast
B: 100g Overnight Sponge Dough
C: 180g water
2 large eggs
D: 80g Butter
Method:
Mix Ingredients A until well blended.
Add in B and gradually add in C. Use a dough hook to beat till you get a dough.
Add in D and continue beating on medium speed until you get a smooth and elastic dough.
Cover dough and let it proof for 40 minutes or till double in size.
Overnight Sponge Dough
Ingredients:
100g High Protein Flour
60g Water
1/4tsp yeast
Method:
Mix all ingredients. Knead well to form a dough.
Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.
Ham and Cheese Bun
Ingredients:
About 16 pieces of ham, small pieces
Grated cheddar cheese
Mayonnaise
Chopped parsley leaves
Method:
Divide dough into 25g each and roll it out.
Put a piece of ham in the middle. Roll it up tightly but reveal a little bit of the ham at the edge.
Let it proof for 40 minutes or double in size. Squeeze some mayonnaise on the top of the bun and sprinkle with cheese. Garnish with some chopped parsley leaves. Bake at 180 Celsius for about 20 minutes.
Cook’s Note:
To convert the measurement, please refer to the conversion tool.
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I want I want some of these ham and cheese buns for my afternoon tea!
I love your website, I think it’s fabulous, but I find it a bit frustrating having to convert grams to ounces for so many of your recipes.
Will have to try this tomorrow. :)
Hi Deborah – I have readers from all over the world, so some recipes are in metric, mostly the baking recipes as my contributor is based in Asia. Thanks for your understanding. Nicole is right, the rest of the world goes by metric.
;-)
;-)
I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?
I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?
The High Protein Flour has a smooth texture.
you should try 550 or higher number flour.
Looks absolutely delicious!!
Hmmmm….. Ham & cheese….
Why do you mix with all purpose flour ? Can I use all high protein flour ?
It is plain flour.
It will be great to have it for Thanksgiving.
Oooh, the sort of thing I love. I just have to try this out!
Those ham and cheese buns are AMAZING!! They look really yummy!
Active dry yeast or instant yeast?
I use Dry Yeast.
It will be good for holidays…yummy.
how can we make the Overnight Sponge Dough?
The the Overnight Sponge Dough is in the recipe.
this looks absolutely yummylicious is should say. I should try this soon as I can. By the way, is wheat pastry flour hig in protein? I’ve used it in some doughs and worked pretty good. Just wondering if I could use it with this recipe
When proofing the overnight sponge dough, will it increase in size? How much increment should we expect?
May I know how the bun looks like from the side angle? All the three pictures are taken from the same angle(front). Thank you.
This recipe looks and sounds delicious! I know you have added a conversion chart for this recipe, but is there any way you could convert it for the rest of us that don’t use metric? I noticed that you used both standard and metric in some of your other recipes. I would love it if you could do that for this particular recipe, if you don’t mind.
Thank you Rasa, and keep doing what you’re doing…………it works! :-)
Thanks so much for this recipe, I’ll definitely give it a try. Great that the measurements are using the metric system too :) Thanks!!