Homemade sweet buns

Fried gelatinous sharksfin with eggs
February 26, 2011
Egg-citing breakfast
May 4, 2011

You won’t believe what I am doing while writing this entry. Feeding my son, chicken porridge. Thinking of what to write in between those mouthful going into that small little mouth. I might just get cross-line and start writing “baked your porridge until they are golden brown.” That will come as no surprise.

Bread. My family loves bread. As for me, I do eat but not exactly excited over it. Bread is my daughter’s staple lunch in school. She can eat bread everyday and still looks forward to it. She should be so excited if we are living in France and maybe I can hang up my pan and write more often. Bread and cheese, uncomplicated way to eat. Whenever my bread comes out from the oven, it’s usually the crust that disappears first. I do admit the aroma is wonderful and inviting.


2 packets dry yeast (11gm each)
1 Tbsp sugar
200 ml lukewarm fresh milk
500 gm high protein flour
150 gm plain flour
75 gm soft butter
80 gm castor sugar
1 egg
a pinch of sea salt
milk or olive oil


  1. Combine the yeast, sugar and lukewarm milk in a measuring jug. Cover and leave it the froth in a warm place.
  2. Sieve flour into a large mixing bowl, pour in the yeast mixture and the rest of the ingredients. Attach a hook dough beater to the Kitchen Aid and knead the dough using mode 1. Knead until dough is smooth, elastic and able to leave the bowl clean. Add a little milk or olive oil if dough is too flaky or difficult to combine. This whole kneading process will take roughly 10 minutes.
  3. Shape dough into a ball and place it into a bowl greased with olive oil. Cover with a damp cloth or put it to proof in the water oven for 45 minutes. Dough is ready when double in size.
  4. Knead dough again and roll it into one long strip and cut them into 50 gm size and shape them into  balls. Place them on a greaseproof baking sheet next to one another leaving a slight gap for it to expand. Leave them to rise for another 20 minutes and brush the top of the buns with beaten egg.
  5. Pop them into the pre-heated oven at 200 degree celsius for 20 to 23 minutes. Golden brown in color to be exact. Remove and cool on a wire rack.

1 Comment

  1. Evelyn says:

    Wah looks so yummy! Can you teach how to make oneday? He he

Leave a Reply

Your email address will not be published. Required fields are marked *