I named these buns ‘Mom’s Heart Buns’ because I created them with Mother’s Day in mind, and hence the name.
They are also great for Valentine’s Day or a themed romantic dinner with your significant other!
Don’t think they’re difficult to make. Try them and see what a fantastic result you’ll get!!!
Follow my photo steps and you’ll have no problems.
They’re a bit orange because I added dehydrated pepper powder to the dough, but if you can’t find it, you can substitute with blended peppers cooked in a pan until greatly reduced; you’ll need to increase the amount of flour a bit based on your judgment, as fresh peppers are obviously more watery.
These buns are not only delicious and flavorful but also very soft, and if you store them in a plastic bag, they’ll stay soft for at least 3-4 days.
If you make any of my recipes, send me photos and I’ll publish them on my page with your name.
Approximately 150 Kcal per bun
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 11 buns
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Mother's Day
Ingredients for making Mom’s Heart Buns
- 100 ml Warm whole milk
- 10 g Fresh yeast
- 1 Small egg
- 40 g Softened butter
- 1 tbsp Extra virgin olive oil
- 2 1/2 tsp of salt
- 1 tsp Sugar
- 1 tbsp Dried oregano
- 2 tsp Dehydrated pepper powder
- 150 g All-purpose flour
- 150 g Manitoba flour
- 30 ml Milk
Preparation of Mom’s Heart Buns
In a bowl, place the milk and the fresh yeast, dissolving it, then add the sugar, 150 grams of all-purpose flour, and mix well.
Add the egg, softened butter, extra virgin olive oil, salt, oregano, and pepper powder and mix again to incorporate all the ingredients well.
At this point, add the Manitoba flour, working the dough well until you get a homogeneous and well-blended ball.
Let it rise in a large bowl in the oven turned off with the light on for about 3 hours or until doubled.
Once risen, take the dough and place it on a floured surface, form a ball again and from there make 11 balls weighing 53-55 grams each.
Roll each ball with a rolling pin into an elongated shape creating a tongue, and roll it from the wider side to create a cord; at this point, fold it in half with the ends facing us, shape slightly with your hands so it stays together, then cut one half to create a Y, turn the cut part upwards, and the heart will be made.
Line a baking tray with parchment paper and place our heart buns on it, let rise in the oven turned off with the light on for about 1 hour.
After rising, brush the buns with milk, then bake in a preheated oven at 392°F for about 15 minutes.
