Home-made breads possess
unique flavour and texture. The aroma and taste of oven fresh warm breads are
unbeatable. Kids absolutely enjoy the whole process - they would love to help
you and can’t wait to taste the bread.
You can expect sweet naggings like, is it ready yet? Is it ready yet, often. When your loved ones
enjoy and appreciate your effort in such a loving way, what more do we need
as ‘mothers’? Try this and have fun!
Orange Sugar Bun with Jam! |
Ingredients:
Freshly squeezed orange Juice |
Instant Yeast |
Salt |
Sugar |
Beaten Egg |
beaten egg and milk mixture for coating |
Bread Improver |
Butter |
Milk Powder |
Bread Flour (Prima Bread Flour) – 2
and ½ Cups
Instant Yeast. |
Plain Flour – 2 and ½ Cups
Instant Yeast – 2 tsp.
Milk Powder – 1 tbsp.
Warm water – ½ to 1 Cup as required
Freshly squeezed Orange juice – ½ Cup
Sugar – 3 tbsp.
Bread Improver (Red man brand)
Beaten Egg – 1
(Reserve 2 tsp. of beaten egg mixed
with 1 tbsp. of milk for brushing)
Milk – 1 tbsp.
Orange Zest – 1 tsp.
Orange Zest |
Glazing:
Sugar – 2 to 3 tsp.
Water – 2 tbsp.
Make slightly sticky syrup by
simmering sugar in warm water for few minutes, in low heat.
Method:
Cake mixture and dough hook |
In a large bowl, mix plain flour,
bread flour, sugar, salt, bread improver, milk powder and yeast. Add cubed butter and rub in gently. Let the
butter combine well with the flour. Toss in the orange Zest, mix well. Make a whole in the centre and add orange
juice and warm water. Knead the dough well, until it becomes elastic and
pliable. It will take at least 10 minutes.
Alternatively, you can use a cake mixer, with the dough hook, to knead
the dough. (Usually, for large quantities, I use dough mixer, otherwise I knead it manually) Cover the dough with a towel or plastic wrap and keep it in a warm
place. We should allow the dough to ferment and yeast will take care of
this. For the yeast to take action it
needs sugar and warmth, that’s why we add warm water. It might take 1 hour or
even less, when the climate is sunny, if it’s cold, it may take longer, say 2
hours or more. But in Singapore, I haven’t
had any problems, even during rainy days, thanks to DCL yeast. (I’ve tried few
other brands, but nothing can be compared to DCL) With DCL yeast, it’s been a smooth sailing so far. I always make sure I
stock up DCL yeast, which I normally buy from Mustafa Centre, Singapore.
Dough ready for 1st raising |
Doubled up dough |
Punched down dough |
Rolled into small balls |
After the dough has doubled up, punch
it down and knead it again for few minutes. Divide the dough into equal
portions (roughly 16 to 20 for the given quantity) and roll them into small
balls. Place them in a greased oven tray
(line the tray with baking sheet or aluminium foil and brush it with oil) and
cover for second-raising. Second-raising may not take longer than 1/2 to 1
hour.
Preheat the oven (I use convection
oven) to 200 degree.
Brush the raised dough
with egg-milk mixture, to get a shiny finish.
After 2nd Raising |
Coated with egg-milk mixture, ready to go into the oven |
When the oven reaches 200 deg, place
the tray in the oven and bake for 12 to 15 minutes. To check the done-ness, you
can hear a hollow sound, when tapped. Slit a tooth pick or skewer into the bun
and make sure it comes out clean. If dough sticks to it, you can bake few more
minutes.
After taking out, coat the buns with
sugar glazing and serve.
Fresh from the oven |
Ready to go for Sugar Glaze |
Sugar Glazed Shiny Buns |
Orange Sweet Bun! |
Warm, oven fresh orange
flavoured buns are heavenly when taken with Jam! If you prefer less sugar,
enjoy just as it is!
.
Really tempting. The Pictures are helpful in understanding the procedure better.
ReplyDeleteTnx Vimal, you can even try without adding egg, you can alternate warm water with warm milk to improve the texture. Recently I started combining bread flour with plain flour, also the bread improver. It does make a difference.
ReplyDelete