Homemade Sweet Buns
Step into a world of whimsy and delight with these charming Flower Buns. Imagine delicate petals encasing a sweet surprise of strawberry jam and candied fruit. The soft dough, infused with warmth and love, envelops the filling in a delightful embrace. With each bite, you'll uncover a burst of fruity sweetness, perfectly balanced by the buttery richness of the bread. These buns are not just a treat for the taste buds but also a feast for the eyes, resembling lovely flowers blooming in a bakery garden. Bake up a batch of these Flower Buns and transport yourself to a cozy kitchen filled with the aroma of freshly baked delights.
— Constant Cookbook
Ingredients
- * FOR THE DOUGH:
- * 250 grams Plain Flour
- * 5 grams Yeast
- * 25 grams Sugar
- * ½ teaspoons Salt To Taste
- * 110 milliliters Warm Water
- * 1 whole Egg, Beaten, Divided Use
- * 25 grams Butter, Softened
- * _____
- * FOR THE FILLING:
- * ¼ cups Strawberry Jam
- * ¼ cups Candied Mixed Fruit
Instructions
- In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
- Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes
- Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
- Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Using sharp scissors, snip the top surface of the dough a bit to form petals to shape it like a flower (see photo)
- Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns.
- Bake at 200 C for 20 minutes or until golden brown.
- Enjoy.
Yield
Serves 8
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