Really Fun Buns

By Jahel

Ingredients

• 1 envelope or 14 oz active dry yeast
• 4 c flour plus more for rolling
• 1 stick butter chopped and at room temperature
• 3 large eggs
• 2 T sugar
• 1 t salt
• Filling and topping ingredients below
• Lemon Cherry
• For filling spread with 5 T lemon curd
• Sprinkle with 1 c chopped dried tart cherries
• For topping drizzle with 1/4 c confectioners sugar whisked with 1 T milk and 1/4 t lemon zest
• Rub 2 T sugar with 1 t lemon zest and sprinkle on buns
• Orange and bacon
• For filling spread with 2/3 c orange marmalade
• Sprinkle with 1 lb chopped cooked bacon
• For topping drizzle with 1/4 c confectioners sugar whisked with 1 T pure maple syrup
• Herb Garden
• For filling in a food processor blend 5 T olive oil with 3 T chopped fresh flat leaf parsley and 2 T each chopped fresh chives and sage and thyme and 1 T chopped fresh rosemary
• Season the filling with 2 t salt spread on the dough
• For topping sprinkle with flaky sea salt
• Chocolate Halva
• For filling sprinkle with 1 bar finely chopped milk chocolate and 1 c crumbled halva
• For topping drizzle with 1/4 c confectioners sugar and with 2 T tahini and 1 T cocoa powder and 3 T milk
• Sprinkle with toasted sesame seeds

Details

Level of difficulty Difficult
Cost Budget Friendly

Preparation

Step 1

In small bowl, mix 2/3 c warm water and the yeast. Let stand until dissolved, about 10 minutes. In a stand mixer with the dough hook attachment, mix 4 c flour, butter, 2 eggs, sugar, salt, and the yeast on medium speed until smooth ball of dough forms, 3-4 minutes. Transfer dough to greased bowl; turn until coated. Cover; let rise in a draft-free area until doubled in size, about 1-1/2 hours.
On a floured work surface, roll out the dough to a 14x16 inch rectangle . Top with the filling, leaving a 1/2 inch border around the edges. Starting with 1 long end, roll the dough into a log. Cut into eight two inch thick rounds.
In a greased 8 inch round cake pan, arrange the buns, cut side up. Cover; let stand in a draft free area until the buns are puffed and fill the pan, about 25 minutes.
In a small bowl, whisk remaining egg with 1 T water; brush on the buns. Bake at 350 until golden brown and cooked thru, about 35 minutes. Tent the buns with foil if they brown too quickly. Let cool in pan for 10 minutes..Turn the buns out onto platter. Add the topping.