Christmas Calendar 2019 Day 18 - Christmas buns with orange & sucat

Since I have learned to bake these classic buns at the bread baking course, they have become a favorite of mine. In beginning of this December I baked these carrot buns with orange, where I found the addition of orange to work great. Therefore I wanted to make another twist on these buns with the use of orange and sucat. 

As a good friend was coming around for a cup of tea and she is lactose intolerant, I decided to use water and oil instead of the usual milk and butter.

Christmas bun with orange and sucat: - 16-20 buns

• 650 g wheat flour
• 50 g sugar
• 100 g rape seed oil
• 50 g fresh yeast
• 50 g egg - or just use 1 egg
• 8 g salt
• 1 organic orange - zest and the juice squeezed of the orange 
• 200 g water 
• 50 g sucat
• 1 egg - whipped for glazing

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour under a damp towel..
6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75-80 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
10. Heat up the oven to 200'C.
11. Glaze the buns with whipped egg
12. Bake the bun at 200'C for 15-16 minutes.
13. Cold down the buns, before serving them with a nice cup of tea/coffee.