Bread making is rarely something I succeed, probably due to my lack of comprehension with the techniques involved. Having said that, I do get lucky in certain situations and it does help when I get access to a decent recipe that is foolproof.
Sally's Baking Addiction has recently made its way into my bookmarked list of websites worth a second (or third) scroll through whenever I am in the mood of creating something exciting. This recipe had been specifically selected for someone who loves strawberries and the sweetness that comes with it.
Sally's Baking Addiction has recently made its way into my bookmarked list of websites worth a second (or third) scroll through whenever I am in the mood of creating something exciting. This recipe had been specifically selected for someone who loves strawberries and the sweetness that comes with it.
Ingredients:
240ml milk
135g caster sugar
14g active dry yeast
115g unsalted butter, softened at room temperature
2 eggs
1/2 tsp salt
558g plain flour
1. Warm the milk in a saucepan until it reaches a lukewarm stage. Stir in the yeast, followed by the sugar. Allow to stand for 5-10 minutes until the mixture starts to froth.
2. Using a standmix with a dough hook attached, beat in the butter until it appears to be uniformly mixed with the yeast mixture.
3. Beat in the eggs and salt.
4. Slowly incorporate the plain flour and set the standmix to a low-medium speed. Once the flour appears to be well mixed in, turn the speed up a little and allow it to mix for a good 6 minutes or so.
5. Cover the dough with a cloth and place in a preheated oven, allow to rise for about 2 hours.
Strawberry jam filling
250g finely chopped strawberries
68g granulated sugar
1 1/2 tsp cornflour
1. Place strawberries in a saucepan, add sugar and heat the mixture until the strawberries begin to ooze its juices out. This might take around 5 minutes at medium heat.
2. Sift cornflour into the mix and quickly stir it to prevent clumps from forming.
3. Set aside to cool.
4. Turn the dough onto a lightly floured surface and roll it with a rolling pin to your desired thickness.
5. Spread strawberry jam on the dough and roll it.
6. Slice the rolled dough according to your desired thickness and place in a baking pan lined with baking paper.
7. Allow to rise for another 2 hours.
8. Bake in a preheated oven at 190C for around 25 minutes, ensuring to keep it covered to prevent it from browning too fast.
Orange icing glaze
100g icing sugar
20ml orange juice
1. Mix both of the icing sugar and orange juice together before lashing it out generously on the baked buns. Serve baked buns warm.
240ml milk
135g caster sugar
14g active dry yeast
115g unsalted butter, softened at room temperature
2 eggs
1/2 tsp salt
558g plain flour
1. Warm the milk in a saucepan until it reaches a lukewarm stage. Stir in the yeast, followed by the sugar. Allow to stand for 5-10 minutes until the mixture starts to froth.
2. Using a standmix with a dough hook attached, beat in the butter until it appears to be uniformly mixed with the yeast mixture.
3. Beat in the eggs and salt.
4. Slowly incorporate the plain flour and set the standmix to a low-medium speed. Once the flour appears to be well mixed in, turn the speed up a little and allow it to mix for a good 6 minutes or so.
5. Cover the dough with a cloth and place in a preheated oven, allow to rise for about 2 hours.
Strawberry jam filling
250g finely chopped strawberries
68g granulated sugar
1 1/2 tsp cornflour
1. Place strawberries in a saucepan, add sugar and heat the mixture until the strawberries begin to ooze its juices out. This might take around 5 minutes at medium heat.
2. Sift cornflour into the mix and quickly stir it to prevent clumps from forming.
3. Set aside to cool.
4. Turn the dough onto a lightly floured surface and roll it with a rolling pin to your desired thickness.
5. Spread strawberry jam on the dough and roll it.
6. Slice the rolled dough according to your desired thickness and place in a baking pan lined with baking paper.
7. Allow to rise for another 2 hours.
8. Bake in a preheated oven at 190C for around 25 minutes, ensuring to keep it covered to prevent it from browning too fast.
Orange icing glaze
100g icing sugar
20ml orange juice
1. Mix both of the icing sugar and orange juice together before lashing it out generously on the baked buns. Serve baked buns warm.
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