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Hello everyone, I hope you are all well.

I love it when my kitchen smells of freshly baked buns.. is there anything better than homemade buns for breakfast? Add butter, sugar and cinnamon and we’re nearly there…

These breakfast buns are soft and fluffy, not too sweet and perfect with a cup of tea or coffee.

Here is the recipe, enjoy.

 

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 Breakfast Buns (yield: 12)

  • 1 ¾ oz. (50 g) fresh yeast
  • 2 tablespoons tepid water
  • 1/3 cup (75 ml) tepid milk
  • 1 3/4 cup (220 g) all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (115 g) butter, softened

Preheat oven to 350 ˚F (180 ˚C)

Dissolve the yeast in the water and pour it into a mixing bowl. Add the milk and half of the flour.

Knead the dough for a few minutes, use the dough hook of a freestanding kitchen machine if you have one.

Cover with a clean kitchen towel and leave to rise until doubled in size, about 40 minutes.

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In a separate bowl, stir together the eggs, egg yolk and vanilla extract.

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Add the egg mixture to the dough.

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 Add the rest of the flour and knead for about 5 minutes.

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Now add the softened butter, a little at a time.

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Leave to rise again until doubled in size.

Cover with plastic wrap and place in the fridge overnight.

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The next day:

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Filling:

  • 1 tablespoon (15 g) butter, softened
  • 2 tablespoons regular sugar

Using a rolling pin, roll out the dough to make a rectangle.

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Spread out the butter and sprinkle over the sugar.

Roll up like a Swiss roll.

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Cut the roll into 12 equally sized buns.

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Arrange the buns in a gresed muffin tin, pushing them down quite firmly.

Leave to rest until the dough has reached room temperature, about 30-50 minutes.

Bake in the preheated oven for about 20 minutes.

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Sugar coating:

  • 4 tablespoons (60 g) butter
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120 g) regular sugar

Melt the butter.

Put the sugar and cinnamon into a separate bowl and stir to mix. When the buns are ready baked, brush them with the melted butter and roll into the sugar/cinnamon mixture.

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Enjoy the buns when they are still slightly warm. I hope you are tempted…

Hugs from me to you.

 

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Follow @passionforbaking on Instagram

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Facebook Comments

12 Comments

  1. Charlotte Ulla Pleym Reply

    Disse så kjempe yum ut, skjønner ikke hvor du får all inspirasjonen fra, bare takker for at du deler den med oss andre 😀

  2. Er man nødt til å bruke muffinsform? Hvis ikke, hva kan man bruke istede?:) 

  3. Kan man bruke sånne muffinsformer (de som er laget av bakepapir eller noe sånt)  istede for en sånn “panne” ? 

  4. I wish you can translate to English
    (Jeg skulle ønske du kan oversette til engelsk) i used google translate, my apologies if it’s not correct. other than that amazing website. keep up the good work. I congratulate you.

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