These Sugar-Coated Braided Buns are soft, fluffy, and slightly sweet, making them a delightful treat for breakfast or a snack. The dough is enriched with a cooked flour and milk mixture, known as a tangzhong, which gives these buns their incredible softness. After baking, the buns are brushed with milk and coated in sugar, creating a sweet and satisfying finish.
Why You’ll Love This:
You’ll love these braided buns because they offer a perfect balance of softness and sweetness. The tangzhong method keeps the buns tender and moist, while the sugar coating adds a delightful crunch. These buns are perfect for any time of day, whether you’re enjoying them with your morning coffee or as an afternoon snack. Their light, airy texture and sweet finish make them a family favorite.
Perfect Occasion:
These buns are ideal for breakfast, brunch, or as a sweet snack. They’re perfect for serving at family gatherings, holiday brunches, or as a simple homemade treat. The combination of soft bread and sweet sugar coating makes them a versatile option for any occasion. Pair them with a hot beverage or serve them on their own for a delicious and comforting treat.
Decoration Tips:
For a more polished presentation, consider dusting the finished buns with a bit of powdered sugar. You can also sprinkle the sugar-coated buns with a pinch of cinnamon or a few slivered almonds for added flavor and texture. The soft, golden-brown finish of the buns paired with the sparkling sugar coating makes them a visually appealing addition to any table.
Ingredients:
For the Tangzhong (Cooked Flour and Milk Paste):
- 10 grams strong flour (Manitoba flour)
- 50 ml milk
For the Dough:
- Tangzhong (cooled)
- 200 grams strong flour (Manitoba flour)
- 140 ml cold milk
- 7.5 grams fresh yeast
- 25 grams sugar
- 3 grams salt
- 25 grams lard
Instructions:
- Prepare the Tangzhong:
- In a small saucepan, combine the flour and milk. Cook over low heat, stirring constantly with a whisk until the mixture thickens into a smooth paste.
- Transfer the tangzhong to a bowl and let it cool in the refrigerator for 2-4 hours.
- Make the Dough:
- In a stand mixer, combine the flour with cold milk, in which the fresh yeast and sugar have been dissolved. Mix for a few minutes until the dough starts to come together.
- Add the cooled tangzhong to the dough and continue kneading until the dough becomes smooth and elastic.
- Allow the dough to rest in the refrigerator for 15 minutes. After resting, add the salt, knead briefly, and let it rest in the refrigerator for another 15 minutes.
- Gradually incorporate the lard into the dough, kneading until fully absorbed and the dough is smooth and pliable.
- First Rise:
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 2 hours, or until it has tripled in size.
- Shape the Buns:
- After the dough has risen, divide it into pieces weighing 80-85 grams each.
- Shape each piece into a ball, cover, and let rest on the counter for 15 minutes.
- Roll each ball into a rope, then twist two ropes together to form a braid, leaving the ends slightly open.
- Second Rise:
- Place the braided buns on a baking sheet lined with parchment paper. Cover and let them rise for another 30-40 minutes.
- Bake:
- Preheat the oven to 170°C (340°F). Brush the tops of the buns with milk.
- Bake for 13-15 minutes, or until the buns are golden brown.
- Finish and Serve:
- Once baked, remove the buns from the oven and immediately brush them with milk to keep them soft.
- After a few minutes, brush the buns with a little water and roll them in sugar, pressing gently to ensure the sugar sticks.
Enjoy!
