Bath buns

This bun makes its first appearance in my kitchen because I disliked store-bought buns.

This bun tastes better than expected because the minty fennel complements exceedingly well with the buttery richness of the bun. I omitted glazing the bun since they were rich enough on its own. Nothing beats freshly baked bread because they  taste awesome even without glaze.

From the enthusiastic approval from hubby, it seems there is a high possibility that the buns will make an encore appearance very soon.

Adapted from recipe by Georgia Levy in Jamie Magazine

Ingredients:

125ml warm milk _ 3g of instant yeast

225g bread flour + 15g castor sugar + 100g semi soft unsalted butter

¼ tsp fennel seeds

Method:

Mix milk and yeast. Set aside.

In a stand mixer, use a paddle to ‘rub’ butter into the flour and sugar mixture until it resembles fine breadcrumbs.

Add yeast/milk mixture and knead for 10 minutes.

Leave it in the stand mixer to ferment, covered.

Preheat the oven to 200C. Note this temperature is 10C higher than baking temperature to compensate for temperature loss when oven door opens.

When dough doubles in bulk, transfer  the dough to a lightly floured worktop.

Make out 6 equal portions and roll into balls.

Lay out the dough balls on a lined baking tray. Slightly flatten it to accommodate the shape of your intended burger.

Leave the dough to rest for 15 minutes.

Mist spray the buns just before putting into the oven.

Bake in the oven at 190C for 20 minutes.

Remove the buns to cool on a cooling rack.