Butter bun- Selling Point

Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.043 kg
Water 0.023 l
Yeast 7.143 g
Table salt 1.429 g
Flour enhancer 2.857 g
Sugar 0.023 kg
Butter 0.02 kg
Goxo flour (W 170 - 200) 0.1 kg
Sterilised milk 0.053 l
Buttercream with white egg 0.043 kg
Buttercream with white egg 0.043 kg
Eggs 0.286 ud
Cream 0.029 l
Sugar 0.007 kg
Sabayon style buttercream 0.021 kg
Buttercream with egg yolk 0.021 kg
See Recipe
Butter 0.171 kg
Water 0.069 l
Sugar 0.171 kg
Egg whites 0.086 ud
Butter 0.171 kg
Water 0.034 l
Sugar 0.137 kg
Eggs 1.029 ud
Butter 0.043 kg
Water 0.013 l
Sugar 0.034 kg
Eggs 0.514 ud
Butter 0.043 kg
Water 0.013 l
Sugar 0.034 kg
Egg yolk 0.343 ud
Elaboration
  • Knead the sponge (flour, water, and yeast) for 8 minutes and let it rest until it doubles in volume.
  • Knead the remaining ingredients in the mixer for 9 minutes, except for the sponge and the butter.
  • Add the butter and continue kneading for another 4 minutes.
  • Incorporate the sponge and knead for an additional 5 minutes.
  • Divide the dough into 60 g portions.
  • Shape each piece into a ball and let it rest for 10 minutes.
  • Flatten slightly and place on parchment paper or a baking tray.
  • Allow the pieces to proof.
  • Brush with egg + cream + sugar mixture if desired.
  • Bake at 200 °C for about 14 minutes.
  • Let cool.
  • Cut in half, spread with butter cream, and replace the top.
Nutritional information (1 portion)
Energy
1172.02
kcal
Carbohydrates
104.85
g
Proteins
7.39
g
Lipids
80.06
g
Sugars 78.29 g
Salt (Sodium) 165.33 mg
Folic acid 42.4 ug
Vitamin C 0.19 g
Vitamin A 815.86 ug
Zinc 0.74 mg
Iron 1.14 mg
Calcium 43.6 mg
Cholesterol 314.52 mg
Polyunsaturated fatty acids 2.55 g
Monounsaturated fatty acids 20.84 g
Saturates 42.65 g
Fiber 1.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.