Using butter in a bun dough brings in my opinion a sensation of luxury to the bun. I am getting more and more attracted to use butter in buns, when you are kneading unmelted butter into the dough as the last stage of the kneading process.
If you do not like sucat, you can just remove it and perhaps replace it with 100-150 g raisin, if you like raisins. I used 100 g sucat in these buns, and in my opinion you could easily increase the amount to 150 g sucat.
I have also been thinking about using some strong black tea as part of the liquid. I will for sure share such a recipe with you later on.
Tea bun with sucat: - 20 buns
- 250 g water
- 250 g milk
- 25 g yeast
- 2 eggs
- 15 g salt
- 75 g sugar
- 1 tablespoon vanilla sugar
- 850 g wheat flour
- 75 g butter - diced into smaller squares
- 100 g sucat
- Pour milk and water in the mixing bowl of the stand-alone mixer. Dissolve the yeast into the yeast into this liquid by stir with a spoon.
- Weigh salt, sugar, sucat and eggs into the liquid.
- Knead these ingredients together on the mixer at speed 2 for 1 minute.
- Add in the flour into the mixing bowl.
- Knead the dough together for 2 minutes at speed 2 followed by kneading it at speed 4 for 6 minutes.
- Add in the butter squares. Knead the butter into the dough at speed 4 for 2 minutes.
- After kneading let the dough stand warn for 2 hours with the tea towel covering the mixing bowl.
- Divide the dough into bun portion of 80 g. Place the buns on baking trays covered with baking paper. Cover the buns with tea towels, and let the dough raise for another 1 hour.
- Heat up the fan oven to 200'C.
- Bake the buns in the fan oven at 200'C for 12-15 minutes.
- Cool down the buns, before enjoying them together with a strong cup of (black) tea