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How to Make Soft and Fluffy Sweet Buns

Lady Rain works as a daytime stock trader and writes about crafts and hobbies. She likes travelling and making papercraft models.

Reward yourself with these freshly baked buns that are so easy to make and bake.

Reward yourself with these freshly baked buns that are so easy to make and bake.

Bread can be a wonderful starter to a meal or a tantalising afternoon snack. There's nothing better than the aroma of freshly baked bread, and these buns are so appetising that you will be tempted to eat more than just one. They can be served with navel orange marmalade, Nutella or even Vegemite. With the aroma still lingering in the kitchen, it is so rewarding to sit down with a good magazine, sip a cup of coffee and devour these freshly baked buns.

There are two variations of sweet buns with this recipe. Half of the recipe can be used to make plain sweet buns, while a coconut topping can be added to the other half.

Cook Time

Prep timeCook timeReady inYields

1 hour 30 min

15 min

1 hour 45 min

12 buns

Ingredients

  • 480g plain flour
  • 4 tablespoons caster sugar
  • 3 tablespoons milk powder
  • 1/2 teaspoon salt
  • 2 teaspoons dry yeast
  • 1 egg, lightly beaten
  • 150ml lukewarm water
  • 40g butter chopped
  • fine dessicated coconut, for topping
  • additional 25g plain flour, to be cooked first with 125ml water

Instructions

  1. Cook 25g of plain flour in 125ml water until the mixture thickens. Set this cooked flour mixture aside to cool while you prepare the other ingredients.
  2. To prepare the dough, sift the flour, milk powder, caster sugar and salt into a bowl.
  3. Add in dry yeast and mix well. Make a well in the flour mixture. Add in the beaten egg, cooked flour mixture, butter and mix well.
  4. Gradually add in water and mix to form a soft dough. If you have a KitchenAid flour mixer, transfer dough to the mixer and mix for 5 minutes on low speed until the dough becomes smooth and elastic.
  5. Otherwise, transfer dough onto a floured surface and knead for 20 minutes until the dough becomes smooth and elastic.
  6. Roll the dough into a big ball and put it in a greased bowl. Cover the bowl with cling wrap and leave it in a warm place. Let the dough rise until it doubles in size. This should take at least one hour on cooler days. The dough must double in size; otherwise, the buns will not be fluffy and soft!
  7. When the dough has doubled in size, punch it down with your fist. Transfer the dough to a lightly floured surface and knead for another 10 minutes.
  8. Then divide the dough into 12 equal portions and roll each portion into a ball.
  9. Place the dough portions on a baking tray. Leave the tray in a warm place until the dough portions have doubled in size.
  10. Preheat the oven to 180°C. Brush the top of each bun with lightly beaten egg.
  11. Optional step: If you'd like to make sweet buns with coconut topping, sprinkle desiccated coconut on top of the buns.
  12. Bake for 12 to 15 minutes until the top of the bread buns is golden brown. Remove the tray from the oven and allow it to cool slightly.
  13. Enjoy while still warm with lemon jam, orange marmalade, Nutella or Vegemite. They're delicious plain, as well!
Coconut-topped dough after it has doubled in size.

Coconut-topped dough after it has doubled in size.

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Read More From Delishably

In the above photo, I made nine buns with coconut topping and left the rest plain.

Questions & Answers

Question: Can you use fresh milk with this sweet bun recipe. Of so, how much?

Answer: You can substitute 150g of water with 150g of warm fresh milk, and add in extra 3 tablespoons of plain flour instead of the milk powder.

Question: Can sweet bread buns be fried?

Answer: I suppose you can try. The buns might turn out like fluffy donuts.

Question: What does putting coconut into the sweet bread bun recipe do?

Answer: The coconut gives the bread buns extra flavor.

Question: Can we use sugar instead of desiccated coconut?

Answer: You can use any topping of your choice: course sugar, poppy seeds, sesame seeds, etc.

© 2011 lady rain

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