These buns are made with a sweet, rich and buttery dough. They can be topped with icing and whatever topping you like – coconut, 100’s and 1,000’s, crushed nuts etc or split in half and filled with jam and cream.
2 teaspoons dried yeast
600 grams (approx.) white bread flour or soft bun flour if you can find it
150 mls milk
100 grams butter
Nuts, 100’s and 1,000’s, coconut
- Melt the butter and warm the milk in a saucepan. Allow to cool slightly, then add to the flour, yeast and eggs. Either use a kitchen appliance with a dough hook and knead for several minutes, or knead well by hand. When the dough is smooth and shiny cover and leave in a warm place for an hour or so.
- Heat oven to 180 degrees c and line a tray with baking paper. Divide the dough into even amounts, depending on how big you want the buns. 12-16 is usually a good number. Form each piece of dough into a thick sausage and place on the tray so they are not touching.
- Brush the tops with milk if you like, but this isn’t necessary – it just makes the tops a bit softer. Bake for about 20 minutes or until golden.
- Remove from the oven, allow to cool then decorate however you would like to.