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Dec 172008

I love HHB‘s blog :)

Full of yummy and simple recipes which suit me to a tee.

After reading her honey buns entry (with recipe), i couldn’t wait to try it out myself because i have quite a number of bottles of honey sitting in my cabinet for quite sometime already.

But most importantly, it looked so darn good and sounded heavenly too!

This is my version albeit abit chao-tah but still very good :P

(yeah, i totally forgot it! – the timing that is)

honey1.jpg

True to her words, the buns really have the texture that almost resemble those super soft kaya buns which we can find in those cute + small kopi places.

Sweet, soft and fluffy…

honey.jpg

A slab of cold salted butter with a thick spread of home made kaya in between those warm buns..

Simply awesome i tell u!

Definitely a winner.

Honey Buns

(from Happy Home Baking – makes 9 buns)

300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast
1 egg lightly beaten plus enough milk to make 200g
50g honey
30g unsalted butter

Method:

  1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now, otherwise add in 1 tablespoon of bread flour if the mixture seems very wet), add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.
  3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 10mins.
  4. Flatten each dough into a round disc and press out the trapped air. Shape and roll into a smooth round ball.
  5. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  6. When ready to bake, brush the surface of the dough with milk. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

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