Okay, all bread is our favourite bread (kind of like how all dogs are our favourite dogs). Without too much preamble, we thought you might appreciate some Bangbelly bread at home. We may be on hiatus, but that doesn’t mean you can’t enjoy our popular, fluffy buns when the mood strikes.
The following direction comes directly from our Head Chef: “Invite all the kids to the party.” Which means, simply place all of the ingredients in the bowl of a stand mixer, and mix with a dough hook on medium speed for 10 minutes. Yeah, we’ve gotten used to these short-hands around here.
Once your dough has mixed, give it a light spray with some cooking oil, and cover loosely with a clean cloth. Let stand for one hour, until doubled in size. Once doubled, shape your dough into buns of equal weight – we like to aim for buns that are approximately 110g.
If you are new to bread-making and bun-shaping, we recommend checking out a YouTube video or two. Or, head on over to The Kitchn for a step-by-step guide to shaping perfectly round buns.
Now, you’re nearly there. It’s important that you let your hard-won buns rest on a parchment-lined baking sheet before baking. You should be able to fit twelve buns on a standard baking sheet without issue. Yet again, your buns will increase in size, nearly doubling. Note that it’s okay if they touch, let them get cozy with one another. After approximately 30 minutes it’s time to bake.
Give your buns a quick egg or milk wash, and bake in a pre-heated 350-degree oven for 20 minutes.
Then, all you have to do is resist the urge to eat the entire sheet. Good luck!
Bangbelly Buns
(yields 12 buns)
750g all purpose flour
25g yeast
25g white sugar
20g salt
250 ml whole milk
250 ml cold water
2 large eggs
1 TBSP butter, softened
