Bread and Buns

Glad to be able to join Learn2Bake, a baking club that organized by Mumto4Angels. And this is my first attempt to participate on the September Challenge – Basic Sweet Bun Dough. Despite the long preparation time, I was having fun in making bread and variety of buns from this basic recipe. The bread and buns were not only soft when is hot, but also it remained soft after a day old.

Basic Sweet Bun Dough (Straight Dough Method)
Adapted from Alan Ooi – Bread Magic

330 gr High protein flour / Bread Flour
½ tsp Salt
1 ½ Tbsp Milk powder
60 gr Castor sugar

1 Egg – Grade A

120 ml  Water
10 gr Instant yeast

40 gr Butter

- Combine ingredients A together in a mixer (if you are using the mixer) or put on the work surface and make a well in the centre (if you are hand-kneading).
- Give it a slight blend before adding in ingredients B and C.
- Beat using a 'S" hook or use a scrapper to combined the ingredients for approximately 5 minutes to form a dough.
- Add in ingredients D and beat / hand knead for a further 5 minutes until the dough has a smooth surface.
- Check whether the dough is fully developed by stretching a small piece of the dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, then beat or knead further till it passes the next stretch test.
- Remove dough and leave it in a big bowl, covered with a piece of damp cloth or cling wrap. Leave bowl in a warm place and let the dough to proof for about 30-40 minutes until it doubled in size.

To make a filling bun:
- From the basic sweet bun dough (after proofing), scale dough into
50 gr portions or according to your preference. Flatten dough portions, wrap in some filling.
- Seal edges and place them on a greased baking tray. Cover and proof buns for 45 minutes or until double in size.
- Brush the surface with beaten egg wash.
- Bake in preheated oven at 190C for 12-15 minutes or until golden.
- Remove and cool on wire rack.


  1. The swirl loaf looks very pretty with the lovely colours. Can i have a pork floss bun please...
    Very soft and fluffy bread!

  2. I like the bun with the face! With a basic bread recipe, wonders can happen!

  3. The buns in the first photo are yellow colours, how you do that?

    I esp like the bun with face, it's so cute.

  4. Hearty Bakes, Wendyywy, Jess & Busygran,
    Thanks for the lovely comments.

    That is the egg wash, it looks yellow pale maybe because not brown enough. If you notice the 4th picture, you can see uneven top part colour of yellow & brown :)

  5. Hi DG,

    My beater (an old and cheap model) comes with what this URL (
    calls as a spiral beater and four blade beater.

    Can either one can use to beat the dough? :P

  6. Hi Hanushi,

    Sure you can do it, cause the beater you have is exactly same like mine. The spiral beater is usually used for bread dough and the four blade beater is usually used to beat cake batter or butter cream.

    As the amount of the bread is still consider not much, you can also use kneading by hand. However, I am lazy person, i prefer using spiral beater. :)

    Looking forward to your bread. Happy Baking!

  7. Thanks DG for sharing on the various uses of the beaters. I am glad that I ask you, because I did not know there is a purpose for each beater. ha...

    I still don't know how to knead bread by hand yet. So maybe my debut bread (which I don't know when that will be, hopefully soon) will use spiral beater. :D

  8. I love all the buns, since I'm not a fussy eater. As long as long you don't come up with petai buns. I don't take petai! HAHA!

    Hey, thank you for the wishes! I do appreciate it. =)

    In the meantime, keep up with the wonderful work!

  9. Pei-Lin,
    Hahahaha .... you really make me laugh, don't worry I won't make petai buns, cause I don't like petai too :D