As the crisp air of autumn settles in, what better way to spend an afternoon than baking these incredibly tender braided buns? These buns are delightfully soft and slightly sweet, making them the perfect treat to enjoy with a warm cup of tea or coffee. With a light dusting of sugar and a beautifully golden exterior, each bite is pure comfort. The special roux technique used in this recipe ensures an extra-tender crumb that stays fresh longer. Don’t miss out on this cozy fall treat!
Why You’ll Love This Recipe
These braided buns are irresistibly soft, thanks to the roux, which creates a plush, pillowy texture in the dough. The step-by-step process is straightforward but delivers a bakery-quality result that’s worth every minute. The buns are light and fluffy, with just the right hint of sweetness, making them perfect for breakfast, an afternoon snack, or even a light dessert. The combination of buttery richness and a light sugar crust on top adds a wonderful depth of flavor and texture. Plus, the braiding technique makes these buns not only delicious but also visually stunning.
The Perfect Occasion for These Buns
These braided buns are ideal for cozy autumn afternoons, weekend baking projects, or even as a special homemade treat for guests. Their tender texture and warm, subtle sweetness make them perfect for any fall gathering or holiday breakfast. They’re also great to enjoy after a long day, paired with a hot drink while watching the leaves fall outside. Whether you’re baking for yourself or sharing with others, these buns are a wonderful way to embrace the season and enjoy something homemade and comforting.
Decoration Tips
Once baked, these buns look beautiful as they are, with their braided golden exterior. For a finishing touch, brush the buns with a little water and press them into a plate of sugar right after they come out of the oven, giving them a sweet, sparkling coating. If you want to take them to the next level, consider drizzling a light glaze made from powdered sugar and milk over the top. You can also sprinkle a bit of cinnamon sugar on top before baking to add extra warmth and flavor. These small additions will make your braided buns look and taste even more special.
Ingredients:
For the Milk Roux:
- 10g manitoba flour
- 50ml milk
For the Dough:
- 140ml cold milk (straight from the fridge)
- 2.5g active dry yeast
- 25g sugar
- 200g manitoba flour
- Prepared milk roux (from above)
- 3g salt
- 25g softened butter
- Extra milk for brushing
- Sugar for topping
Instructions:
- Prepare the Milk Roux: In a small saucepan, combine the manitoba flour and 50ml of milk. Cook over low heat, stirring constantly, until the mixture thickens into a roux. Once thickened, transfer the roux to a bowl, cover with plastic wrap, and refrigerate for 2 to 4 hours to cool completely.
- Make the Dough: In the bowl of a stand mixer, combine the cold milk, yeast, sugar, and manitoba flour. Mix for a few minutes until the ingredients form a compact dough.
- Incorporate the Roux: Once the initial dough has formed, add the cooled roux and knead until fully incorporated. Let the dough rest in the refrigerator for 15 minutes.
- Add Salt: After the rest, add the salt to the dough and knead again. Allow the dough to rest for another 15 minutes in the fridge.
- Incorporate Butter: Finally, add the softened butter to the dough and knead, alternating periods of kneading and resting, until the dough becomes smooth, elastic, and silky. Once the dough is well kneaded, place it in a greased bowl, cover, and allow it to rise in a warm place until it doubles in size. This may take some time, so be patient.
- Shape the Buns: Once the dough has doubled, divide it into 5 equal portions of about 85g each. On a lightly floured surface, shape each portion into a small ball. Cover the balls with a cloth and let them rest for 30-40 minutes.
- Form the Braids: After resting, roll each ball into a long strip of dough and braid it. Place the braided buns onto a baking sheet lined with parchment paper. Brush each bun with milk, cover them, and let them rise for another 40 minutes.
- Bake the Buns: Preheat your oven to 170°C (340°F) for conventional heat, or 180°C (356°F) without convection. Bake the buns for 15-17 minutes, until they are golden and puffed.
- Finish with Sugar: Once baked, remove the buns from the oven and let them cool for 5 minutes. While still warm, brush the tops lightly with water and gently press the buns into a plate of sugar to give them a sweet, crunchy topping.
- Cool and Serve: Allow the buns to cool completely on a wire rack before serving.
Enjoy these tender, buttery braided buns fresh out of the oven—they’re the perfect cozy treat for any autumn day!