Butter Egg Buns

6:00 PM Unknown 0 Comments

These buns are extra large. One bun is enough for my breakfast with a cup of hot beverage. Of course, you can made them smaller probably, 16 buns from this recipe.

These buns are made without water. The liquid ingredients are just milk and eggs. The original recipe is Butter Egg Rolls with cheese slices from Cathy's Joy but I have slightly changed it as I was in a hurry to go shopping [it's Agung's Birthday]. I filled the buns with some plump up raisins, brush the top with some milk and place a small piece of cheddar cheese on top.

The buns are very soft, fluffy and moist. Taste good with the eggs, milk, butter and the sweet raisins inside. If you want softer buns on the 3rd or 4th day, steam them for 10 minutes, they are again so soft, fluffy and moist like freshly baked.

Ingredients for Dough
[makes 10 round buns]
250 gm bread flour
20 gm wholemeal flour [you can use all bread flour]
30 gm plain flour
30 gm sugar
1 tsp yeast
3 eggs [about 180 gm without shells]
50 ml milk
30 gm butter
Other Ingredients
some raisins - soaked with some rum/water
milk glaze
1-2 slices cheddar cheese - cut small pieces

Knead all ingredients together [except butter] until a soft dough is formed. Takes about 5-10 minutes with an electric mixer.
Add butter and continue to knead until dough is soft, smooth and elastic [window pane stage]. Takes about 10 minutes.
Shape into a round ball and cover to rest for 30 minutes or until double in size.
Punch down and divide dough into 10 portions [depends on the size of buns you wish to make]. Roll in balls and flatten each piece.
Fill up with some raisins and seal the edges. Shape into round balls.
Place buns on paper cases, cover and leave to proof for about 1 hour.
Before baking, brush buns with milk glaze, top with some cheddar cheese.
Bake in preheated oven at 180 degrees C for 10-12 minutes [middle shelf] or until golden brown.
Remove to serve immediately or cool on wire rack before packing.