Butter Bun

I am a silent follower of a couple of blogs and recently saw this Butter Bun in Small Small Baker.  It just look too tempting and since my breadmaker has been sitting pretty for the past one and a half year, I thought I might as well give it a try. Yeah.. first attempt was bad as bun was not properly sealed. This resulted in the bun being "fried" by the melted butter that seeped out of the buns.  I wrote to SSB to ask for tips on how to seal the buns properly and thanks to her notes, I managed to bake some decent buns :)

Mine doesn't look as tempting or delicious as what SSB had baked. See her blog. However, it is still soft and was finished relatively quickly.

Here is the recipe from SSB:

Ingredients (makes 25 mini buns)

Dough:
150g bread flour
15g sugar
1/8 tsp salt
1/2+1/8 tsp instant yeast (sorry for the funny measurements because I halved the recipe)
90ml water
10g unsalted butter

Filling:
50g butter
10g icing sugar
pinch of salt (I added because I like it a bit salty)

Method

1. Mix the ingredients in the filling. Chill in the fridge for 1 hour so that it is easier to wrap later.
2. Mix all ingredients in the dough except butter and knead until the dough is smooth. (I used the breadmaker, dough function)
3. Add in butter and continue to knead the dough until it becomes smooth and elastic and able to stretch into a thin film without breaking. (I added the butter after about 10 mins and let it knead till the cycle completes. Restart the machine and kneaded for another 10 mins)
4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 minutes.
5. Lightly knead the dough to punch out the gas. Divide the dough into small balls of 10g each.
6. Slightly flatten the small dough, wrap in the butter fillings and pinch to seal well. Roll the balls round and place them in a greased baking tray 1cm apart
7. Cover with cling wrap and proof for another 40 minutes.
8. Brush the top with egg mixture and sprinkle sugar on top.
9. Bake in preheated oven at 180 deg C for 20 minutes.