Home Baking News

A doughs journey, a friend in a jar and everything else about baking

Hot not X buns

Hot not X buns



  1. Dissolve the fresh yeast with 1 tablespoon of caster sugar and 2 tablespoons of milk, cover and leave until doubled and bubbly. Put the flour, salt, caster sugar in a mixing bowl. Make a well and add eggs, butter, milk, spices and yeast mixture. Mix with the dough hook slow for 5 minutes and then at medium speed another 5 minutes until glossy and gluten have developed. If using add your dried fruits and work them in. Now cover with cling film and let rise for 60 - 90 minutes. It should be risen double in size. The ideal temperature of the dough should be 28° C.
  2. Put the dough on your work surface and cut off pieces of 70g each. Shape into round rolls and place them apart on a tray covered with baking parchment. Cover with a tea towel and let proof - final fermentation.
  3. Pre-heat the oven to 220°C. Carefully brush the buns with egg wash and bake for 5 minutes. Then lower temperature to 200°C and bake for another 10 - 15 minutes until golden brown. Best eaten warm but still delicious the next day reheated or toasted.


If using dried yeast the formula is 1:3 so for 25g fresh yeast use 8g dried yeast. One sachet with 7g will do.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.