These mini buns are made from a basic sweet dough recipe originated from Vinnie Baking Paradise. This recipe has been very popular among the local food bloggers. It uses sponge dough method which has many similarities with the 17-hour sponge dough method I shared previously.
Sponge dough method has always been my preferred method in bread making as compared to direct method for two simple reasons (if you want to know more about sponge dough method, please refer to my pesto bread post). First, the bread making process for sponge dough method can be done in two separate sessions sometimes overnight. It’s unlike direct method which must be completed within the same day. Secondly, it yields more refined bread with softer texture and better taste.
I have been baking these mini buns with a few variations for the past two weeks. Regardless of which variations, the end results are very satisfactory. The buns still remain soft the next day. My family loves them very much as they are soft and have wonderful buttery taste. The aroma of these buns fills up my entire kitchen when they are freshly out from the oven.
These buns can be eaten either plain or with jam. They can also be turned into sandwiches with filling inside. My favourite way to enjoy is dipping it into my morning coffee. If I cannot finish them all at once, I will freeze them for later consumption.
As the level of difficulty is low, I would recommend it to all beginners in bread making to give it try. Once you have mastered this recipe, you can easily come out with a zillion of creations. This recipe is definitely a keeper. I can’t wait to experiment with other flavours and shapes in my future attempts and shall the outcome with you.
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