Thursday, October 21, 2010

Soft Yoghurt Buns

One of the things I like to do is check out other people's food blogs and ooohh & ahhhh-ing over pictures of their gorgeous baked goods and this particular blog 'Cherry on a Cake' by Zurin really caught my eye. Her food styling and photography  is exceptionally beautiful and her writing light hearted & pleasant to read. I think her blog can already be a cookbook itself  if printed on paper and I would definitely want to own a copy if it ever got published and sold in bookshops.

This 'Soft Yoghurt Buns' recipe is taken from the same blog here. I was won over by Zurin's ravings and other readers' glowing comments on how cottony soft the resulting buns were. I just had to try it.

Divided & shaped into balls.

All puffed up proudly.

Glazed and ready to be baked.

Baking....... 20 minutes......

All gloriously golden fresh out of the oven.

Soft, soft, soft!

Soft Yoghurt Buns Recipe:
(makes 12 buns) (note: I divided the dough to make 16 buns)

500 g bread flour
30 g sugar
6 g  or 1 tsp salt
6 g  or 1 1/2 tsp instant yeast
200 gm plain yoghurt
120 gm milk
1 egg
60 g butter


1) Mix all dry ingredients in one large mixing bowl.

2) Heat up  the milk and butter  in a microwave until butter is melted. Remove and stir well. Pour into the dry mixture together with yoghurt and lightly beaten egg.

3) Stir the mixture with a spoon until a rough dough forms. Now use a stand mixer to knead dough on medium low speed until the dough is very smooth and elastic.

4) Place the kneaded dough inside a lightly oiled bowl, cover with a damp tea towel or cling film and let rest for an hour or until the dough doubles in bulk.

5) After the dough has risen take it out from the bowl and place on a lightly floured surface. Punch down the dough to rid it of air and knead it a little while for a couple of  minutes and then divide into 12 pieces (I dicived into 16 pieces instead). Shape each piece into a smooth ball and place in a greased pan slightly apart. Leave to rise until it doubles in bulk again. Brush the tops with egg wash (a beaten egg mix with a little milk) and bake in a 170 degree C oven for 20 minutes.

Yup I'm swooned by this recipe. Definitely a keeper!

1 comment:

  1. You did an amazing job with this bun!! Looks absolutely delish! Do you think this can support any filling or custard inside? Thanks for this =) - Mari


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