Flower Shaped Bread Buns (Video)
These flower shaped bread buns are so pretty. Make them to celebrate Spring or to surprise a loved one. They could be perfect for Mother’s Day brunch. They are not only good looking but also very soft and buttery.
I love to be creative when I bake. I get inspired by everything that surrounds us. This weekend I went to the farmer’s market and I saw so many beautiful flowers. When I came home, I was in a mood for baking. That is when I thought about the flower shaped bread buns. They turned out so good, that my family wanted me to make them again the next day. That is when I knew I had to share the recipe with you.
When measuring flour always scoop more than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
When you are making the dough never add the yeast and the salt together. I usually add the yeast to the liquid ingredients and salt to the flour. Salt can inhibit the yeast.
Proof the dough away from AC vents and drafts. The dough should be covered well or it is going to form a crust. I use a slightly warm oven to rise my dough. I start is at 170F for a minute or until the temperature reaches 110F and I turn it off. Sometimes I place the bowl with the dough in the microwave, without starting it or warming it in advance. It is very isolated space, without any drafts and I’m able to achieve great results.
Different brands of flour may create different results. The amount of the flour may differ depending on the brand. Your goal is to produce soft and elastic dough that is not sticky. I use Canadian brand of all purpose flour called Five Roses.
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Flower Shaped Bread Buns
- 1½ cup whole milk Lukewarm
- 1 large egg
- 1 Tbsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3½ cups all purpose flour
- ¼ cup melted butter
- Toppings: sesame, poppy seeds or everything bagel seasoning
- Extra: flour for dusting and a tablespoon of milk for the egg wash
- Slightly warm up the milk in a microwave (for about 30-40 seconds). It needs to be warm about 110F.
- Add the milk, sugar and yeast in a deep bowl. Then separate the egg and add the egg white to the bowl with the milk and the egg yolk to a separate small bowl. The egg yolk will be used later for the egg wash.
- Add 2 cups of flour and a teaspoon of salt in the deep bowl with the other ingredients and start stirring using a wooden spoon or a stand mixer. Then add the melted butter. Once the ingredients are well combined you will have a very sticky dough. Gradually add another cup of flour and continue mixing. If the dough is still sticky add a bit more flour. If you don’t have a stand mixer you can transfer the dough on a floured surface and knead until you have a soft and elastic dough.
- Cover the dough (in the bowl) with plastic wrap or towel and allow it to proof for one hour.
- Line a baking sheet with parchment paper.
- After the dough is double in size transfer it to a floured surface and cut it in two.
- Roll the first half to ½ an inch thickness and cut circles with a cookie cutter or a glass (3 inch in diameter).
- To make the flower petals fold each circle in half.
- Then fold it to half again and pinch the ends.
- When you make four petals add a small ball of dough in the middle. Place the dough flower on the baking sheet. Continue rolling, cutting circles and making flowers until you run out of dough.
- Add a tablespoon of milk to the egg yolk you separated when you made the dough. Stir them well. Using a brush spread some of the egg wash to all buns. Put some sesame or poppy seed in the middle of the flour.
- Proof the buns in a slightly warm oven (110F) for 30 minutes.
- Preheat the oven to 355F with the buns inside! Bake for 30 minutes. Remove on a cooling rack.