Today is the last day of our Month long Baking Mega Marathon – ‘Fire Up Your Ovens’ and I am very happy about all the different bakes I made and learned along the way. I have now got the “baker’s itch” and it is going to be pretty hard not baking this often. This marathon gave me a chance to learn several sandwich loaves recipe as well as savory bakes and dinners. I have a new bookmark created that is now loaded with recipes from fellow bakers doing this marathon and we might need a month long marathon just to clear the folder.
Today’s bake in fact is from one of the bookmarks that I made from Nalini’s blog. I just loved these swirls at the first sight and wanted to make it soon (did not realize I would make it this soon). I have already made savory swirl buns in the series and this one is swirled as well but in a different technique. This swirl technique might not work with heavy fillings. These buns are mildly sweetened with layers of butter and sugar.
With this sweet bun I am ending my marathon for the month. As much as I am excited to get back to my regular cooking and posting, I will be missing the regular bakes. I have already made a list of baking pans and equipments to request to my husband for Mother’s day.
Preparation time – 20 minutes plus 3 hours of inactive time
Cooking time – about 25 minutes
Difficulty level – medium
Recipe adapted from – Nalini’s Kitchen
Ingredients to make Sweet Swirl Buns – Makes 12 buns
For the dough –
- Bread flour – 1 ¾ cups (can be substituted with all purpose flour)
- Instant yeast – 1 tsp
- Sugar – 3 tbsp
- Salt – ½ tsp
- Unsalted butter – 4 tbsp (melted)
- Vanilla extract – 1 ½ tsp
- Warm milk – ½ cup
For the filling –
- Butter – 2 tbsp (softened)
- Sugar – 4 – 5 tbsp
Procedure to make Sweet Swirl Buns –
To make the dough –
- Combine the flour, yeast, sugar and salt in the bowl of the mixer.
- Add the vanilla to the warm milk and mix.
- To the mixer bowl, add the butter and run the mixer at low. Slowly add the milk mixture and form wet dough.
- Turn the mixer on medium speed and knead the dough for about 8 – 10 minutes or until it is smooth and soft.
- Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm place for about 1 ½ hours or until double in volume. Since this is slightly sweet dough, it takes a little longer than the regular bread dough to rise. So do not be concerned.
Shaping the buns –
- Grease a round baking tray with butter and keep it ready.
- Once the dough has risen, punch it down gently and divide into 2 equal parts.
- Working with one part at a time, divide it into 4 parts.
- Roll out one part on a floured surface into a rough 5 – 6 inches circle.
- Brush the circle with softened butter and sprinkle about ½ tbsp of sugar evenly over the whole dough. Move it to a side and repeat the same with the remaining 4 balls.
- Layer the rolled dough disc one on top of another. Now roll them together in a jelly roll style into a tight roll.
- Cut the log into 6 even pieces with a sharp knife and place them on the greased baking pan leaving a little space between each roll.
- Repeat the same with the other half of the dough and in the end you will have 12 buns/rolls.
- Cover the shaped buns and let it rise again for about 1 ½ hours. You will notice that once they rise, the buns are all puffy and occupy the whole baking tray.
- Preheat the oven to 350 F.
- Once the buns have risen, brush them with milk and bake for about 20 -25 minutes. Mine took exactly 25 minutes.
- If you notice that the buns are becoming dark too quickly, cover the tray with aluminum foil and continue to bake.
- Let it cool in the pan placed on a rack and then peel away and enjoy!