Golden Baked Buns

Recipe Ingredients

1/4 cup	59ml	Warm water - (105 degrees)
1 tablespoon	15ml	Sugar
1		Active dry yeast - (1/4 oz)
2 cups	125g / 4.4oz	All-purpose flour
2 cups	125g / 4.4oz	Bread flour
1 cup	237ml	Warm milk - (105 degrees), plus
2 tablespoons	30ml	Warm milk - (105 degrees)
1/2 cup	118ml	Warm water - (105 degrees)
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Unsalted butter - softened
1		Egg yolk - beaten with
1 tablespoon	15ml	Water
		All-purpose flour - for rolling dough
2 cups	474ml	Bun filling - of your choice
2		Eggs - well beaten

Recipe Instructions

Stir the 1/4 cup warm water (first amount), 1 tablespoon sugar (first amount) and yeast together in a large bowl until the sugar is dissolved. Set aside until the mixture begins to bubble, about 10 minutes.

Stir the all-purpose flour and bread flour together in a medium bowl. Stir the warm milk, 1/2 cup water, 1/2 cup plus 1 tablespoon sugar, butter and yolk mixture into the yeast mixture until well blended. Stir in the flour mixture, half at a time, and mix until you have a soft dough, 3 to 4 minutes. Cover the bowl with plastic wrap and place in a warm location. Let the dough rise, until roughly doubled in size, 2 to 3 hours.

Preheat the oven to 350 degrees.

Turn the dough onto a floured cutting board. With a sharp knife, divide the dough into 15 roughly-equal pieces. Roll a piece of dough out on a floured surface to a 4-inch circle. Place 1 1/2 tablespoons of desired filling into the center of the dough circle. Gather the edges of the dough over the filling, and twist them together to seal. Place the bun, seam-side down, on a parchment paper-lined baking sheet. Repeat with the remaining dough.

Brush all exposed surfaces of the buns with the beaten eggs. Bake until golden brown, 15 to 18 minutes. Serve warm.

This recipe yields 15 buns.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Tea House Food) - - from the TV FOOD NETWORK CANADA

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