Soft and fluffy braided buns with a sweet coating

These sugar-coated braided buns are soft, chewy, and slightly sweet, making them a delicious treat for breakfast or afternoon tea. The dough is enriched with a mixture of flour and cooked milk, known as tangzhong, which gives these buns their incredible softness. After baking, the buns are brushed with milk and coated in sugar, creating a soft and satisfying finish.

Why you'll love this:

You’ll love these braided buns because they strike the perfect balance between soft and chewy. The tangzhong method keeps the buns tender and moist, while the sugar coating adds a delicious crunch. These buns are perfect any time of day, whether you enjoy them with your morning coffee or as an afternoon snack. Their light, airy texture and sweet finish make them a family favorite.

Perfect opportunity:

These rolls are perfect for breakfast, brunch, or as a sweet snack. They are perfect for serving at family gatherings, holiday brunches, or as a simple homemade treat. The combination of soft bread and sweet coating makes them a versatile option for any occasion. Pair them with a hot beverage or serve them on their own for a delicious and comforting treat.

Decorating tips:

For a more polished presentation, consider dusting the finished buns with a little powdered sugar. You can also sprinkle the sugar-coated buns with a pinch of cinnamon or a few slivered almonds for added flavor and texture. The golden brown, chewy finish of the buns combined with the sparkling sugar coating makes them a visually appealing addition to any table.

Ingredients:

For Tangzhong (cooked flour and milk dough):

• 10 grams of strong flour (Manitoba flour)
• 50 ml of milk

For the dough:

• Tangzhong (cooled)
• 200 grams of strong flour (Manitoba flour)
• 140 ml cold milk
• 7.5 grams of fresh yeast
• 25 grams of sugar
• 3 grams of salt
• 25 grams of lard

Instructions:

1. Prepare the Tangzhong:
   • In a small saucepan, combine flour and milk. Cook over low heat, stirring constantly with a whisk, until mixture thickens and becomes a smooth paste.
   • Transfer the tangzhong to a bowl and let it cool in the refrigerator for 2 to 4 hours.
2. Make the dough:
   • In a food processor, mix the flour with the cold milk in which the fresh yeast and sugar have been dissolved. Mix for a few minutes until the dough begins to form.
   • Add the cooled tangzhong to the dough and continue kneading until the dough becomes smooth and elastic.
   • Let the dough rest in the refrigerator for 15 minutes. After resting, add the salt, knead briefly and let it rest in the refrigerator for another 15 minutes.
   • Gradually incorporate the lard into the dough, kneading until it is completely absorbed and the dough is smooth and pliable.
3. First climb:
   • Transfer the dough to a greased bowl, cover and let rise in a warm place for about 2 hours, or until tripled in size.

4. Shaping the buns:
   • Once the dough has risen, divide it into pieces of 80 to 85 grams each.
   • Shape each piece into a ball, cover and let sit on the counter for 15 minutes.
   • Roll each ball into a rope, then twist two ropes together to form a braid, leaving the ends slightly open.
5. Second climb:
   • Place the braided buns on a baking sheet lined with parchment paper. Cover and let rise for another 30 to 40 minutes.

6. Cook:
   • Preheat the oven to 170°C. Brush the tops of the buns with milk.
   • Bake for 13 to 15 minutes or until rolls are golden brown.

7. Finish and serve:
   • Once cooked, remove the buns from the oven and immediately brush them with milk to keep them moist.
   • After a few minutes, brush the buns with a little water and roll them in the sugar, pressing lightly so that the sugar adheres.

Appreciate!