Tea buns is perhaps not the correct name, as these buns does NOT contain any tea, but they are excellent to enjoy together with a cup of tea or coffee, if you dislike tea !!!
I found the original recipe in the cooking book called "Te og kager året rundt", but I have made three significant changes.
The first modification is, that I have reduced the amount of yeast from 50 g to 25 g combined with doubling the first raising period. I have reduce the yeast amount in order to remove this yeasty flavour, which you sometimes find in buns/bread, where you are using 50 g yeast.
The second change is, that I have increased the amount of flour in order to have get a certain ratio between flour and liquid, where the dough is not too moist or too dry. The "magic" ratio for me is 1000 g flour to 700 g liquid (liquid being milk, water, melted butter, yogurt, buttermilk etc).
The third adjustment is, that I like to work with something giving a twist to the taste, this time in form of Mélange Pain d'épices, which is a mix of various spieces being cinnamon, anise, clove, ginger and cardamon.
Tea buns: 16 buns
- 100 g butter
- 500 g milk
- 25 g yeast
- 1 egg
- 1 teaspoon salt
- 1 teaspoon Mélange Pain d'épices
- 2 teaspoon sugar
- 850 g flour
- 1 egg for glazing of the bun dough
- Melt the butter.
- Stir the yeast and cold milk together, add the melted butter into this liquid.
- Add the egg, salt, specie mix and sugar into this liquid.
- Add the wheat flour. Knead the dough together, I usual knead for 10 minutes.
- After the kneading process, let the dough raise warm for 1½-2 hour.
- Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80 g per bun.
- Place the buns a baking tray covered with baking paper, and let the buns raise for another 30-45 minutes.
- Heat up the (conventional) oven to 200'C.
- Before baking the bun glaze them with an egg being together into a homogeneous mass.
- Bake the buns at 200'C for 15-20' minutes.