Yoghurt Luncheon Buns by Helga Soo

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Yoghurt Buns

Ingredients
305 bread flour
130g-150g thick yogurt depending on brands
30g warm water
4g instant yeast
1 egg (ard 40g)
40g sugar
10g milk powder
4g salt
30g corn oil or melted butter

Method
1) Mix yeast with warm water and sit for 5 mins.

2) Mix All Ingredients excluding corn oil or butter into yeast mixture in a mixer and knead till dough becomes smooth. Add corn oil or butter and continue to knead till it forms window pane.

3) Place dough in a clean bowl and cover with wet towel. Proof the dough in an oven (30 deg cel) at the Centre rack, place a plate of water at the bottom of the bowl. Ensure the oven is warm and humid enough and proof the dough for 60 mins or when it increases to 2.5 times.

4) Release air from dough after proofing. Use hand to knead for about 10-15 mins.

5) Cut dough into 8 portions, use a wet towel to cover the doughs and rest for 15 mins. After which, use roller to roll in each dough, fold to form into ball shape. Place the doughs along a round oiled baking pan like a flower. 2nd proof for 30 mins or till it turns 1.5 times bigger.

6) After the 2nd proof, use egg yolk to egg wash the surfaces of the doughs and bake them in a preheated oven (preheat at 200 deg cel for 5mins) for 25 mins at 180 deg cel.

7) You may apply a layer of honey and sprinkle some grated coconuts before consuming 😋😋😋