Embrace the delightful charm and health benefits of these Swirly Honey Buckwheat Buns, perfect for adding a rustic yet elegant touch to your table. Crafted with a mix of bread and buckwheat flours, these buns boast a unique color and flavor that’s enhanced by the natural sweetness of honey. The use of a tangzhong technique ensures each bun is incredibly soft and fluffy, making them not just cute, but irresistibly tender and delicious.
Why You’ll Love This: These buns are a wonderful blend of nutrition and flavor, making them a guilt-free addition to any meal. Buckwheat, known for its high mineral and antioxidant content, adds a delightful earthiness that complements the sweet honey perfectly. The tangzhong method, traditionally used in Asian bread making, gives these buns an exceptionally soft texture that you’ll love. Whether you’re a bread-making aficionado or a novice, this recipe offers a satisfying experience with delicious results.
Perfect Occasion: These buns are fantastic for breakfast, brunch, or as a side at dinner. They’re especially fitting for special occasions like holiday meals or family gatherings, where you want to impress your guests with something a little out of the ordinary. Their wholesome ingredients and charming appearance make them ideal for health-conscious eaters looking for a treat that doesn’t compromise on taste or texture.
Decoration Tips: These buns look stunning when presented in a warm basket, brushed with a glossy honey butter glaze for an extra hint of shine and sweetness. Garnish them with a light sprinkle of buckwheat groats or seeds just before baking for a rustic, artisanal touch. Serve alongside a selection of spreads like whipped honey butter or a creamy herb-infused cream cheese to enhance their delightful flavor.
Ingredients:
Main Dough:
- 480g bread flour
- 50g buckwheat flour
- 250g whole milk
- 1 large egg
- 50g honey
- 10g salt
- 6g instant yeast
- 50g unsalted butter, room temperature
Tangzhong:
- 20g bread flour
- 100g whole milk
Instructions:
- Prepare the Tangzhong:
- In a small pot, whisk together 20g bread flour and 100g milk until smooth. Cook over medium heat, stirring continuously, until the mixture thickens to a consistency like mashed potatoes. Remove from heat, cover with plastic wrap directly on the surface, and let cool for 10 minutes.
- Make the Dough:
- In the bowl of a stand mixer, combine the cooled tangzhong with bread flour, buckwheat flour, milk, egg, honey, salt, and yeast. Mix with the dough hook attachment until just combined.
- Add room temperature butter and continue kneading until the dough is smooth and elastic.
- First Rise:
- Let the dough proof in a warm, draft-free area for 1-2 hours, or until it has doubled in size.
- Shape the Buns:
- Divide the dough into 8 equal pieces. Roll each piece into a ball, cover, and let rest for 15-20 minutes.
- Roll each ball into a long log. Use dental floss to slice each log halfway through the length to create the swirly effect, then shape as desired.
- Arrange the shaped buns in a lined 11”x11” baking pan.
- Second Rise:
- Cover the pan and let the buns rise for 30 minutes to an hour, until puffy and filling the pan.
- Bake:
- Preheat the oven to 350°F (175°C).
- Brush the buns with an egg wash for a golden finish. Bake for 22-28 minutes or until golden brown.
- Optionally, brush with honey butter immediately after baking for added flavor and shine.
Enjoy these Swirly Honey Buckwheat Buns, a beautiful and tasty addition to any meal, providing a sweet, soft, and nutritious option that’s sure to delight everyone at your table!
