Tuesday, 4 June 2013

Beehive Sweet Buns

I made some sticky beehive buns...recipe ,from www.munatycooking.com 
am copy pasting the recipe,but the pictures are mine 
They turned out super super ...soft ,sweet,sticky and yumm...the cream cheese filling bursts into your mouth when the bun is bitten into.
A must try...... 
Beehive Sweet Buns
Ingredients
The Syrup
2 cups sugar
1 1/2 cup water
The Dough
3/4 cup warm milk
2 cups all purpose flour
2 1/2 tablespoons oil
1 tablespoon yogurt
1 1/4 tablespoons sugar
Pinch of salt
1 teaspoons dry active yeast
1 teaspoon baking powder
One beaten egg to brush the buns
108gm cream cheese to fill the buns
1 teaspoon oil to apply on dough
Instructions

The Syrup
In a saucepan, add sugar and water.
Let it boil for 3 minutes. When the sugar completely dissolves, and the water is clear, turn off heat and keep aside.
Syrup will get thicker after it’s cold, add few drop of water if you think it became too thick. Do not boil again.
*Tip: You can add your favorite flavor like, vanilla, lemon, rose water after turning off the heat.
The Dough
In a bowl, add milk, sugar, yeast, yogurt, and oil. Mix well.
Add the sifted flour, baking powder, and salt. Mix together and then start to knead.
Depending on the flour you are using, you may need to add more milk, but if you do, add a tablespoon at a time.
Knead for 10 minutes, the dough will be soft and bouncy.
Dip your finger in flour, and then press the dough very gently. The dough should bounce back a little.
Apply oil on dough.
Cover the dough and let it double in size, this may take one hour.
Knead the dough for 30 seconds, and then make 25 balls out of it.
Flatten each ball with your fingers and fill them with half teaspoon of cream cheese. Seal the bun by pulling together the sides, then press it shut.
Place the balls close to each other on greased baking tray.
When done cover the balls with dishcloth and leave to rise for 20 – 30 minutes.
Preheat oven 180C – 356F.
Brush with beaten egg.
Bake for 20 – 25 minutes.
Pour around one and half cup of syrup on those hot buns.

Ingredients
The Syrup
2 cups sugar
1 1/2 cup water
The Dough
3/4 cup warm milk
2 cups all purpose flour
2 1/2 tablespoons oil
1 tablespoon yogurt
1 1/4 tablespoons sugar
Pinch of salt
1 teaspoons dry active yeast
1 teaspoon baking powder
One beaten egg to brush the buns
108gm cream cheese to fill the buns
1 teaspoon oil to apply on dough
Instructions
The Syrup
In a saucepan, add sugar and water.
Let it boil for 3 minutes. When the sugar completely dissolves, and the water is clear, turn off heat and keep aside.
Syrup will get thicker after it’s cold, add few drop of water if you think it became too thick. Do not boil again.
*Tip: You can add your favorite flavor like, vanilla, lemon, rose water after turning off the heat.
The Dough
In a bowl, add milk, sugar, yeast, yogurt, and oil. Mix well.
Add the sifted flour, baking powder, and salt. Mix together and then start to knead.
Depending on the flour you are using, you may need to add more milk, but if you do, add a tablespoon at a time.
Knead for 10 minutes, the dough will be soft and bouncy.
Dip your finger in flour, and then press the dough very gently. The dough should bounce back a little.
Apply oil on dough.
Cover the dough and let it double in size, this may take one hour.
Knead the dough for 30 seconds, and then make 25 balls out of it.
Flatten each ball with your fingers and fill them with half teaspoon of cream cheese. Seal the bun by pulling together the sides, then press it shut.
Place the balls close to each other on greased baking tray.
When done cover the balls with dishcloth and leave to rise for 20 – 30 minutes.
Preheat oven 180C – 356F.
Brush with beaten egg.
Bake for 20 – 25 minutes.
Pour around one and half cup of syrup on those hot buns.

Thank you Muna for the fabulous recipes you dish out...so simple and yet exotic. 

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