Wednesday, August 5, 2009
SOFT YOGHURT BUNS
You may be thinking "Oh no not another bun recipe!"
And I'll be thinking, " Foodies don't lie."
And you'll be saying, "What?"
You'll look puzzled and you might roll your eyes.
But I'll smile, cock my head, feel content and think, " Foodies don't lie." And I'll slump slightly and sigh....with a smile brushed across my face for the rest of the evening...feel content...and dreamily think, "Foodies don't lie."
Because Elin of Elinluv's Tidbits Corner wasn't fibbing when she sighed about what a fantastic bun recipe this was...how tender it was and how her whole evening was spent swooning and sniffing over the buns just as I'm doing right now.
God, foodies don't lie.
And if the great bun lady (Elin) says it's good it just has to be good. So I did it, I tried it, I made it and I LOVE it. It's fabulous. It is everything Elin said it was. She sure don't lie.
KWF of Pure Enjoyment don't lie either for this is where Elin got the recipe from. Thank you both for such a luscious bun recipe.
But where both Elin and KWF used a fruit flavoured yoghurt to flavour the buns, I did not. I used low fat yoghurt simply because that was all that I had in the refrigerator and it worked just fine....just GREAT.
And where Elin and KWF sprinkled their buns with sesame seeds I did not because I did not have any. But they were GREAT even without.
Here's the recipe for 6 buns............I doubled it and got 12 golden gorgeous buns in and I used an 11" by 9" pan
250 gm bread flour
15 gm sugar
3 gm salt
3 gm yeast
100 gm yoghurt (I used plain and low fat)
60 gm milk
25 gm egg (1/2 egg)
30 gm butter
Mix all dry ingredients in one large bowl.
Put all wet ingredients and butter (except egg) in a small pot and warm it up over a small fire until lukewarm (not too hot or you'll kill the yeast). Take off from the fire and mix with a wooden spoon.
Break egg in a small bowl and beat lightly and quickly pour into the wet mixture and stir quickly and then pour the whole mix into the dry ingredients. Stir with a spoon until the flour is incorporated and a rough dough forms. Now use your hands to bring the dough together and turn on to a lightly floured board and knead for about 6 to 8 minutes until the dough is smooth and elastic.
Lightly oil the bowl and place the kneaded dough inside, cover with a damp tea towel or cling film and let rest for an hour or until the dough doubles in bulk.
After the dough has risen take it out from the bowl and punch it down to rid it of air and knead it a little while, about 1 or 2 minutes and then roll into a log and cut into 6 pieces or 12 if you have doubled the recipe like I did. Shape each piece into a smooth ball and place in a pan (lined with parchment paper at bottom and sides) slightly apart (about 1/2 inch apart). Leave to rise until it doubles in bulk again. Brush the tops with egg wash (a beaten egg) and bake in a 170 C oven for 20 minutes.