Wednesday, August 15, 2012

Sweet Buns

Recipe SourceCorner Cafe's Sweet Bun Dough (scalded flour version) recipe by Alex Goh.


Scalded dough:
100g bread flour
70g boiling water
30g water (room temperature)
  • Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour (I left mine in the refrigerator overnight).

Basic Sweet Bread dough:
300g bread flour
100g plain flour
80g caster sugar
20g milk powder (omitted)
9g (1 tbsp) active dry yeast
1 egg, lightly beaten
175g (approx.) lukewarm water
1 tsp salt
60g butter (replaced with 60g Rice Bran Oil)

  • In a mixer fitted with a dough hook, combine flours, sugar, yeast and egg together.  Add in the scalded dough, then gradually add in the lukewarm water to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in oil  gradually and continue to knead until fully incorporated.  
    [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproofed and needs more time to proof further.]
  • Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.
  • Divide the dough into 16 equal portions.  Rest for 10 minutes.  Round the pieces of dough into balls.
  • Place the buns onto a greased baking tray and cover with lightly oiled clingfilm.  For final proofing, leave them to rise in a warm, moist and draught-free place until the buns nearly doubled in size.   
  • Preheat oven to 190 degrees C.
  • Bake the buns for about 20 - 25 minutes or until golden brown.  
  • Once the buns are out from the oven, brush the top with melted butter. 


      1. I loves to eat sweet buns too.... You made yours look so beautifully golden brown. So soft the texture.

      2. Mel, my buns were only soft for 24 hours (sigh ...) After that I had to defrost them in the microwave.

      3. Your buns look so soft and fluffy. Nice for breakfast.

        1. Nice especially slathered with butter and go with hot coffee.

      4. look so soft and good, make more for your family.

        1. Since last week, I've been making different types of bread using different methods. I am trying to see which method produce a softer textured bread. I think I rather like the scalded dough version. Which method would you recommend?

      5. Your buns look very soft and fluffy! Very nice!

        I'm a big fan of Cafe corner and also Alex Goh too. Seeing your bakes now make feel like baking their recipes :D

      6. I love how fluffy these buns are. Great idea to replace the butter with oil. I always do that. Makes it so much more healthy.

        1. Baking with oil makes the bread or cakes softer, unlike butter which will harden in winter.

      7. These buns look soft like cotton. Keep some for my breakfast ok? :)

        1. My pleasure to serve them for your breakfast but only soft and nice within the first 24 hours ^_^

      8. Can this recipe knead by hand method? I only have the low quantity hand mixer available for the baking.

        1. I am sure you can knead the dough manually, just taken a little longer.


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