Soft sweet buns are a threat to my diet; they were an experiment with great success.
Soft is really an understatement to describe them; they are a cloud and truly tasty… at home they ate them for a snack and even for breakfast and yes, I admit I had one too, I couldn’t resist!
Being a food blogger, it’s really hard to cook and watch others eat what you cook, but I must resist if I want to be in decent shape for this summer!
Anyway, to make these buns you will need to take some time for the rising, but they are simple to make and very satisfying.
Then follow my recipe for soft sweet buns with the help of step-by-step photos and make them too, then please let me know how they turned out!
About 144 kcal per bun
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 45 Minutes
- Preparation time: 15 Minutes
- Portions: 19 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Soft Sweet Buns
- 3 1/3 cups All-purpose flour
- 3/4 cup Bread flour
- 1 1/2 Fresh yeast cube
- 3/4 cup Whole milk
- 1 1/3 tbsps Lemon juice
- 2 Medium eggs
- 2 tbsps Extra virgin olive oil
- 1/2 cup Sugar
- 1 Yolk
- 1 1/3 tbsps Milk
Preparation of Soft Sweet Buns
Let’s start by using a mixer or stand mixer and put the lukewarm milk with the yeast in the bowl and let it dissolve, then add 3/4 cup of bread flour, sugar, and mix well.
At this point, add the whole milk, lemon juice, 1 egg, and some of the remaining 3 1/3 cups of flour and mix well.
Once the ingredients are incorporated, add the other egg, oil, and remaining flour, mixing well and working for a few minutes until you get an elastic and non-sticky dough.
Put the obtained dough to rise until doubled, about 3 hours in a warm place.
Once risen, pour the dough onto a work surface and work it just enough to obtain a homogeneous ball.
Prepare a baking tray lined with parchment paper and form balls weighing about 1.75 oz from the dough and place them well-spaced on the baking sheet, leaving them to rise for 45 minutes.
At this point, brush the risen balls with the yolk and milk mixture and bake in a preheated oven at 356°F for about 20 minutes.
