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All ingredients must be at room temperature. If you forgot to take them out of the fridge, see here how to soften butter in minutes and here how to bring your eggs to room temperature.
If you like very sweet buns, you can add 50-100 grams more sugar. I put less because I don’t like sweets.
Optionally, you can also add orange or bergamot zest to the dough or custard.
Choose strong bun flour, rich in gluten.
Be patient because the good bun should ideally rise at temperatures of 20-23°C (room temperature).
Note the temperatures of the liquid ingredients that will fall onto the yeast dough. They must not exceed 40°C.
The dough at the end will look like a huge soft bubblegum, as you can see in the photo.
Do not add more flour.
In order to make ropes and fibers in the bun, it needs very good kneading and folding of the dough with well-buttered hands.
When you get the buns to shape, don’t flour your hands or your counter.
Just butter your hands and grab the dough and work it.
Flour for a bun
The special flour for buns is fortified with proteins and gluten, which is why our dough becomes chewy and elastic in our buns. If you can’t find flour special for buns, use strong flour.
On its packaging, in its ingredients, you will see what percentage of protein it has. Ideally we want over 12%.
But even your neighborhood bakeries have flour for buns and you can buy in bulk from there.
Sourdough bun
If you make sourdough buns, I want you to remember that bun dough has nothing to do with bread dough.
That is, the bun dough is heavy, with a lot of fat and in order for the buns to rise, the leaven needs a special process three days before the day of kneading.
Easter buns without a mixer
If you do not have a mixer to knead your Easter buns, then you will need to put all your ingredients in a large bowl.
You will mix them very well with a wooden spoon, cover your dough and let it rest for 2 hours on your kitchen counter.
Then, dipping your hands into the reserved butter, you will begin to make folds and pulls on the dough in the bowl.
Ideally, leave the dough for two to three additional hours to rest.
If you don’t have time to do it, you can put the bowl tightly covered in the refrigerator and let the dough mature overnight in your refrigerator.
The next day, leave the dough for 30 minutes to 1 hour on your counter so that its temperature rises a little, and then continue forming the buns as usual.
Give elasticity to the bun dough
After the first rise of the dough, those of you who have a mixer, put the dough back in the bucket and with the hook beat the dough for a few minutes again to get more elasticity.
Proceed to the next step of the recipe as normal.
Don’t stress!
If you don’t have the time or space or don’t have a second sheet metal, then you can do the following:
After kneading the dough, and letting it rise for 2 hours the first rise, then you will divide the dough in half.
With half the dough, you will make a batch of buns for Easter, which you will let rise to bake.
You will leave the rest of the dough in the bowl covered very well and it can go into the refrigerator and stay there until the next day or until the evening when you have finished the first baking and in your peace you will shape the next buns and cook them in turn.
Baking: Air or resistance?
You ask me where to bake the buns. Everything is baked everywhere.
If you don’t have air in your oven and you want to bake your buns on the resistances you can do it. But you should remember that you are baking one pan at a time. Never put more pans on the heating elements because they will not cook properly.
You will preheat your oven by raising the oven temperature 20 degrees higher.
You will place your pan on the bottom rack of the oven.
Continue baking as per the recipe.
Study here in detail all my secrets to the fluffiest fiber and thread buns, follow them and you will make the best buns of your life, I guarantee it!