Best Buns

I'm always telling you about my great buns and today is no exception. It takes a little work and dedication to achieve buns like this. But seriously, it's all worth it when you end up with plump, rounded, irresistible domes that no one can keep their hands off.


Best Buns
adapted from Nigella Lawson's Feast
Makes 8

500 - 600g "00" flour

3 teaspoons instant yeast
1 teaspoon fine sea salt

375ml milk
1 tablespoon honey

25g butter

1 egg, beaten

1 tablespoon milk

1 tablespoon sesame seeds

Sift 500g of the flour into the bowl of an electric mixer and add the yeast and salt, stir together and set aside.

Warm the milk, honey and butter in a small saucepan. When the butter begins to melt, take the saucepan off the heat and pour it into the flour mixture. Fit the dough hook to the mixer and beat at low speed for 10 minutes until the dough is smooth and elastic. Add more flour if the dough seems too wet.

Spray a large bowl with cooking oil spray and put the dough in to it. Cover with cling wrap and leave in a warm place to double in bulk for about an hour.

Deflate the dough with a fist to knock the air out and turn the dough out to a lightly floured bench. Divide the dough into eight equal portions and form them into balls. Place them on a baking paper lined baking sheet about 5mm apart. Cover with a tea towel and leave to rise in a warm place for about 30 minutes. 

Preheat the oven to 220 degrees C.

Beat the egg and milk together in a small bowl. Once the balls of dough have risen, brush them with the egg wash and sprinkle them with the sesame seeds. Bake for 15 minutes, until golden brown. Let them cool on a wire rack.