Description
A twist on a classic recipe, these buns are a perfect blend of softness and wholesome goodness, thanks to the tangzhong method—a Japanese technique that keeps the bread super moist and fluffy. Made with whole wheat flour and filled with an assortment of seeds, these buns offer a nutty crunch that complements their sweet, mild flavour. Whether you’re new to bread-making or a seasoned baker, this recipe is a must-try for its simplicity and delicious results.
Ingredients
Scale
Tangzhong
- 26g Bread Flour
- 129g Water
Final Dough
- 256g Bread Flour
- 64g Whole Wheat Flour
- 128g Whole Milk (3.25%)
- 42g Egg – about 1 Egg(s)
- 5g Milk Powder
- 32g White Sugar
- 6g Salt
- 6g Instant Yeast
- 29g Butter (Room Temperature)
- 64g Seed Mix (Sunflower Seeds, Yellow Flax Seeds, Black Flax Seeds, Sesame Seeds)
- 132g Tangzhong (all of the Tangzhong)
Egg Wash
- 1 Whole Egg beaten
- Seeds for garnish
Instructions
Process (Tangzhong)
- Whisk the flour and water together in a saucepan until there are no lumps, then transfer to the stovetop cook at low-medium heat and stir continuously. Some of the water will evaporate and the final weight will be less than the starting weight of the ingredients.
- Cool to room temperature.
Process (Final Dough)
- Mix all ingredients except the seeds in a bowl until a soft dough forms about 3 minutes on first speed followed by 6 minutes on 2nd speed.
- Add the seeds and mix in on first speed for about 3-4 minutes.
- Bulk ferment for 50-60 minutes; DDT 25°C (78°F).
- Divide the dough into 9 pieces.
- Flatten each piece and roll up. The buns need to have a tight surface after the final shape. Place your hand over the dough and use the surface of the table to tighten the dough into a taut ball. This helps the buns hold their shape and will help to increase their volume during baking. Pinch the seams at the bottom to create a smooth, tight surface on top.
- Place all the pieces in a pan.
- Proof for 70-90 minutes.
- Brush with egg wash and sprinkle with seeds if desired.
- Bake at 400°F for 25 minutes.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breads
- Method: Baking
- Cuisine: Japanese