Brunch buns

Fluffy & soft buns that pairs perfectly with any brunch spread! Eat them with butter, nutella, eggs, hummus, whatever you plan on serving!

Dough recipe

Servings: 12 buns

Time: 3 hours prepping and baking.

Prep & storage: Best eaten within 2 days. Covered airtight, in plastic bags.

Notes: Make sure that your ingredients are all at room temperature.

I used a 22 cm springform for this recipe.

Ingredients:

600 g flour

200 g full fat milk

75 g full fat yogurt

20 g sugar

1/2 tsp salt

25 g yeast

2 eggs

80 g butter

Instructions:

1. In a standmixer, add in your milk, the eggs, yeast, yogurt, salt and sugar and stirr till dissolved.

2. Add the flour and mix on a medium speed for 2-3 minutes. Then add the salt and butter and mix on high speed for 7-8 more minutes.

3. Grease a bowl and form the dough into a ball. Place into the greased bowl. Cover with plastic foil.

4. Let it proof for 1 hour (warm spot) make sure it triples in size. When the dough has risen, divide the dough into 12 equal balls and place them on a baking trey.

5. Use an additional eggyolk to brush the buns and bake them at 180 C. for 16 minutes.