Honey Crispy Buns
Honey Crispy Buns
Ingredients
For the Sweet Stiff Starter
- 40 g sourdough starter
- 120 g high protein flour
- 50 g water
- 20 g sugar
For the Dough
- 320 g high protein flour
- 20 g sugar
- 20 g honey
- 6 g salt
- 180 g milk
- 1 whole egg, (55g)
- 25 g unsalted butter
- all sweet stiff starter
For the Bottom Coating
- 15 g sugar
- 15 g sesame
For Assembly and Baking
- as needed water, for spraying, or honey water
- as needed oil, for greasing tray
- 1 egg, for egg wash
- as needed sesame seeds, for topping
- as needed foil, optional, for covering
Instructions
- 1
Prepare the sweet stiff starter: In a bowl, combine the 40g sourdough starter, 120g high protein flour, 50g water, and 20g sugar. Mix until well combined. Cover and let it ferment at 27-28°C until it triples in volume, which will take approximately 7-8 hours.
⏱️ 10 min•🌡️ 28
- 2
In a large mixing bowl, combine the 320g high protein flour, 20g sugar, 20g honey, 6g salt, 180g milk, the 1 whole egg, and all of the prepared sweet stiff starter. Mix with a stand mixer or by hand until the dough comes together and feels strong.
⏱️ 15 min
- 3
Add the 25g unsalted butter to the dough in 2-3 batches, incorporating each batch fully before adding the next. Continue kneading until the butter is completely absorbed and the dough reaches a 'window pane' stage, meaning it can be stretched thin enough to see through without tearing.
⏱️ 15 min
- 4
Transfer the dough to a lightly oiled bowl, cover, and bulk proof for 2 hours at 28°C.
00🌡️ 28
- 5
After bulk proofing, gently punch down the dough to release the air. Divide the dough into 8 equal parts. Roll each part into a smooth ball and let them rest for 15 minutes.
⏱️ 10 min
- 6
Take each rested dough ball, roll it into a log shape, and then cut each log in half.
⏱️ 5 min
- 7
Prepare the bottom coating by mixing 15g sugar and 15g sesame seeds in a shallow dish. Lightly spray each cut dough piece with water (or dip in honey water if preferred), then coat the bottom of each piece generously with the sugar and sesame mixture.
⏱️ 5 min
- 8
Generously oil an 11x11 inch baking tray (this helps create the crispy bottom). Optionally, sprinkle extra sugar and sesame seeds on the bottom of the tray. Arrange the coated dough pieces in the greased tray.
⏱️ 5 min
- 9
Cover the tray and final proof the buns at 28°C for 3 to 3.5 hours, or until they are visibly puffy and light.
00🌡️ 28
- 10
Preheat your oven to 160°C (top heat) and 200°C (bottom heat). Prepare an egg wash by whisking 1 egg. Gently brush the tops of the proofed buns with the egg wash and sprinkle with additional sesame seeds.
⏱️ 5 min•🌡️ 160
- 11
Place the baking tray on the lowest rack of the preheated oven. Bake for 25 minutes. If the tops begin to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 25 min•🌡️ 160
- 12
Once baked, immediately remove the buns from the tray and serve hot. Enjoy the crispy, caramelized bottom!
Kitchen Tools
Nutrition Facts (per serving)
Honey Crispy Buns
For the Sweet Stiff Starter
- 40 g sourdough starter
- 120 g high protein flour
- 50 g water
- 20 g sugar
For the Dough
- 320 g high protein flour
- 20 g sugar
- 20 g honey
- 6 g salt
- 180 g milk
- 1 whole egg, (55g)
- 25 g unsalted butter
- all sweet stiff starter
For the Bottom Coating
- 15 g sugar
- 15 g sesame
For Assembly and Baking
- as needed water, for spraying, or honey water
- as needed oil, for greasing tray
- 1 egg, for egg wash
- as needed sesame seeds, for topping
- as needed foil, optional, for covering
Instructions
- 1
Prepare the sweet stiff starter: In a bowl, combine the 40g sourdough starter, 120g high protein flour, 50g water, and 20g sugar. Mix until well combined. Cover and let it ferment at 27-28°C until it triples in volume, which will take approximately 7-8 hours.
⏱️ 10 min•🌡️ 28 - 2
In a large mixing bowl, combine the 320g high protein flour, 20g sugar, 20g honey, 6g salt, 180g milk, the 1 whole egg, and all of the prepared sweet stiff starter. Mix with a stand mixer or by hand until the dough comes together and feels strong.
⏱️ 15 min - 3
Add the 25g unsalted butter to the dough in 2-3 batches, incorporating each batch fully before adding the next. Continue kneading until the butter is completely absorbed and the dough reaches a 'window pane' stage, meaning it can be stretched thin enough to see through without tearing.
⏱️ 15 min - 4
Transfer the dough to a lightly oiled bowl, cover, and bulk proof for 2 hours at 28°C.
00🌡️ 28 - 5
After bulk proofing, gently punch down the dough to release the air. Divide the dough into 8 equal parts. Roll each part into a smooth ball and let them rest for 15 minutes.
⏱️ 10 min - 6
Take each rested dough ball, roll it into a log shape, and then cut each log in half.
⏱️ 5 min - 7
Prepare the bottom coating by mixing 15g sugar and 15g sesame seeds in a shallow dish. Lightly spray each cut dough piece with water (or dip in honey water if preferred), then coat the bottom of each piece generously with the sugar and sesame mixture.
⏱️ 5 min - 8
Generously oil an 11x11 inch baking tray (this helps create the crispy bottom). Optionally, sprinkle extra sugar and sesame seeds on the bottom of the tray. Arrange the coated dough pieces in the greased tray.
⏱️ 5 min - 9
Cover the tray and final proof the buns at 28°C for 3 to 3.5 hours, or until they are visibly puffy and light.
00🌡️ 28 - 10
Preheat your oven to 160°C (top heat) and 200°C (bottom heat). Prepare an egg wash by whisking 1 egg. Gently brush the tops of the proofed buns with the egg wash and sprinkle with additional sesame seeds.
⏱️ 5 min•🌡️ 160 - 11
Place the baking tray on the lowest rack of the preheated oven. Bake for 25 minutes. If the tops begin to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 25 min•🌡️ 160 - 12
Once baked, immediately remove the buns from the tray and serve hot. Enjoy the crispy, caramelized bottom!