The semi-sweet buns without eggs are a simple and versatile preparation, perfect for breakfast or a snack. Soft, light, and with a delicately sweet taste, they are excellent both to be enjoyed plain or filled with spreads or jams.
This recipe was born from the need to obtain soft and genuine buns even without using eggs while maintaining an airy texture and a final result that resembles classic bakery buns. Ideal to prepare in advance, they keep well and can also be frozen, ready to use when needed.
A simple base, suitable for the whole family, to personalize according to your tastes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 18 approximately 1.75 oz each
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for semi-sweet buns:
- 1.75 oz Butter
- 1 1/4 cups Whole milk (lukewarm)
- 4 cups All-purpose flour
- 1 1/4 tsp Active dry yeast
- 1 tsp Fine salt
- 1/3 cup Granulated sugar
- as needed Whole milk (to brush the buns)
Tools for semi-sweet buns:
- 1 Oven De Longhi
- 1 Bowl
- 1 Stand mixer keenwood
- 1 Work surface
Preparation
Dissolve the dry yeast in a bowl with 2 teaspoons of sugar (taken from the total of 80 g) and 100 ml of lukewarm milk. Mix well and let it rest for about 10 minutes until the yeast is active.
In the stand mixer or in a large bowl, place the sifted flour; add the milk with the dissolved yeast, the remaining milk, the sugar, and a pinch of salt.
Knead the dough until obtaining a homogeneous mixture, then add the room temperature butter little by little, waiting for it to be absorbed before adding more. Continue working until a smooth and elastic dough is achieved.
Transfer the dough to a slightly floured work surface, form a loaf, and place it in a bowl. Cover with plastic wrap and let it rise in a warm place.If you use a bread machine, you can also make the dough with the dough and first rise program (program 10 for the Cecotec 1000), put all the ingredients starting with the liquids up to the other ingredients, in 1:30 you will have a risen dough ready for the next phase of preparation.
When the dough has doubled in volume, divide it into pieces and form balls (we made them about 50 g each).
Place them on a baking tray lined with parchment paper and let them rise again for about 45/60 minutes, taking care not to position them too close to each other as they will continue to grow.When the second rise is finished, brush them with milk and bake them in a preheated oven at 180°C (356°F) for about 15/18 minutes, until they are slightly golden, let them cool before consuming.
If you want more golden semi-sweet buns, brush them before baking with beaten egg yolk mixed with a little milk.
The semi-sweet buns can be stored at room temperature for 1–2 days, once completely cold, closed in a food bag or a well-sealed container. It is advisable to keep them in a dry place, away from heat sources, to best preserve their softness.
Tips:
Once completely cold, the semi-sweet buns can be frozen. Wrap them individually in plastic wrap and put them in a freezer-safe food bag, removing as much air as possible. This way, they keep for up to 2 months.
To use them, remove them from the freezer and let them thaw at room temperature for about 1–2 hours. Alternatively, you can briefly heat them in the oven at 160°C (320°F) for 3–5 minutes, to regain their softness as if freshly made.
Are the semi-sweet buns suitable for sweet fillings?
Yes, they are perfect for filling with spreads, jams, or marmalades, but they are also great plain.
How to store the semi-sweet buns?
They can be stored at room temperature for 1–2 days, well closed in a food bag.
Can I use fresh yeast instead of dry yeast?
Yes, you can replace dry yeast with fresh yeast, using 15/18 grams.
