STEP 2: Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed. STEP 3: Continue on medium speed and add the butter in two parts.
Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer).; Mix in salt, sugar, instant yeast and flour. Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand, (or dough hook).
Directions. In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast and stir to combine. Allow to sit for 3 to 5 minutes, or until bubbly.
Gather and measure all of the ingredients. Pour the 3 tablespoons of warm milk into the 1 cup warm water. Add 2 1/2 tablespoons sugar and 2 teaspoons of dry yeast. Stir to dissolve the sugar and yeast. Set aside while preparing flour. Meanwhile, in the bowl of a food processor add 3 cups bread flour and 1/3 cup all-purpose flour. add 1 1/2
Boil for 2 minutes, then remove from the heat and immediately use a pastry brush to brush the honey mixture onto each of the buns, then stick the sliced almonds all over the brushed buns. Be sure to keep the remaining honey mixture for after baking. 5. Bake. Bake the bee sting buns at 350°F / 175°C for 15-20 minutes.
Add the active dry yeast and 1 tablespoon of sugar into 1 cup of lukewarm milk. Wait for the yeast to activate (about 10 minutes). Add 3 cups of sifted bread flour to the mixer bowl. Add 2 tablespoons of sugar and ½ tablespoon of salt to the flour. Mix the flour and add in 8 tablespoons of melted butter.

Mix together the brown sugar and cinnamon in a small bowl. Spread softened butter in an even layer over almost the entire surface dough, leaving an inch border on the long side. Sprinkle cinnamon sugar over the butter. Tightly roll up the dough to form an 18-inch/45cm long tight log, with the long edge facing you.

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    • brioche bun recipe in grams