Sweet buns are pillowy, little pieces of soft bread that are gloriously glazed with a sweet, delightful syrup. There’s nothing better than the aroma of freshly baked bread, and these buns are so appetizing that you will be tempted to eat more than just one. You will start with preparing the dough so in a bowl, add fresh yeast, sugar, and lukewarm water then set it aside for about ten minutes for the yeast to activate. In a large bowl, sift in all-purpose flour then add a pinch of salt in sugar ten mix the dry ingredients nicely.
You will know the yeast is activated when you can see bubbled on top of the mixture, take the yeast mixture and make a well at the center of the dry ingredients then add the yeast and slowly start mixing it with the flour. Add milk little by little while working of ]n the dough, milk givens a nice richness to the dough, you will need about three-quarters cup of milk.
Knead the mixture into a soft dough. The easiest way to work on the dough is to dust a work surface then use the heel of your palm to knead the dough until its soft. Once done. Once done, place the dough on a bowl and cover with a damp cloth and let the dough proof for around 30 minutes in a warm environment. Place the dough on a lightly floured surface then add softened butter to the dough with some tutti frutti then fold everything in by incorporating the butter and tutti frutti into the dough.
Divide the dough into small equal portions then shapes each dough into a round ball and line them into a lightly greased round baking tray. Cover with a damp cloth and let them proof again for about 15 minutes then brush the top with a milk wash and bake in 180 degrees preheated oven for 10 to 12 minutes or until the buns are nice, soft and folden brown ontop. Brush with butter once the buns are out of the oven to help them stay soft for long until when eaten.
- ¼ cup tutti-fruity + for topping
- 2 cups refined flour + for dusting
- 2 tablespoons butter + for greasing and brushing
- 1 tablespoon fresh yeast
- A pinch + 2 tablespoons castor sugar
- ½ teaspoon salt
- ¾ cup milk + for brushing
- Preheat oven at 180ºC. Grease an ovenproof pan with some butter and dust some flour.
- Take yeast in a small bowl and add a pinch castor sugar and some water, mix the set it aside for about ten minutes for the yeast to activate.
- Sieve flour in a bowl. Add salt and remaining castor sugar and mix well. Add activated yeast and mix lightly. Add milk and mix. Add some water gradually and knead into a soft dough.
- Dust worktop with some flour, place the dough and stretch well. Dust some flour in a bowl, place the dough, cover with a damp muslin cloth and set aside to prove for 20-25 minutes.
- Dust worktop with some flour, transfer the dough and knead again then add butter and add some tutti-fruity and knead well.
- Dust worktop with some flour, divide the dough into small equal portions and shape them into balls.
- Place the balls in the greased pan, cover with a damp muslin cloth and set aside to prove for 10-12 minutes.
- Brush some milk over buns then place the pan in preheated oven and bake for 10-12 minutes.
- Remove from the oven and brush some butter on top.