Butter Sugar Bun Recipe

Name: Butter Sugar Bun
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 8
Cuisine: Korean
Ingredients: 280g Bread flour; 25g Sugar; 2g Salt; 3g Dry yeast; 40g Whole egg; 40g Cream cheese; 150g Milk; 15g Unsalted butter; Egg + Water; 60g Soft unsalted butter; Sugar

by Cooking Tree 2022-07-23

written by Cooking Tree 2022-07-23

Jump to Recipe Print Recipe

Butter Sugar Bun is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Visual best! I made butter sugar buns with good flavor~
The soft bread dough is filled with fragrant butter, sprinkled with sugar on top, and baked.

My hand really moved toward the bread by itself~ hahaha
The bread dough has a lot of moisture and cream cheese makes it really moist and soft.

It’s a little hard because it sticks a lot to your hands when kneading, but it gets better once it’s fermented.
Before baking the bread, it is necessary to apply a mixture of egg and water thoroughly so that the toasting color comes out evenly.

If you eat it while it’s warm, it really tastes fantastic~^^
Enjoy watching~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Butter Sugar Bun

Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 40 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

280g Bread flour

25g Sugar

2g Salt

3g Dry yeast

40g Whole egg

40g Cream cheese

150g Milk

15g Unsalted butter

Egg + Water

60g Soft unsalted butter

Sugar

Instructions

Dig 3 grooves in the flour, add sugar, salt, and dry yeast, respectively, and coat with flour.

Add eggs, cream cheese, and milk, mix roughly with a spatula, and knead with your hands for about 7 minutes.

Add room temperature butter and knead until the dough is smooth, and stop when the dough is stretched and spread thinly.

Put it in a bowl, cover it, and ferment it for about 1 hour until the dough has doubled in size.

Divide the dough into 8 equal parts (about 65g each) and make rounds. Cover with wrap and ferment for 15 minutes.

Press the dough to remove the gas, make a round shape, pan it in an oven pan, cover it with cling wrap, and ferment it for about 40 minutes.

Brush the egg wash on the bread, cut the top of the bread in a cross shape, fill it with room temperature butter, and sprinkle with sugar.

Sprinkle with sugar and bake in an oven at 170 degrees for 17 minutes (preheated to 190 degrees).

Notes

Mold size : 20cm

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.