For the love of Danish Buns !
300g full fat milk
20g fresh yeast
500 strong white bread flour (we use Shipton Mill)
60g warm butter
This recipe is best using a mixer.
We always use a large jug to mix all the liquids.
Add the milk, sugar and fresh yeast together, then add the egg.
Then pour this into your mixer and add the flour and salt.
On a very low speed allow all the ingredients to blend for around 3 to 5 minutes. Now add the butter.
Then push the speed up to medium and keep this going for around 8 minutes.
You want the dough to be silky and come away from the sides of the bowl. This can take up to 15 minutes, so be patient. After 8 minutes, you can push the speed up to to help the gluten pull everything together.
Once you have a smooth and elastic dough, scope the dough out and with your hands shape into a ball. (Using the slap and fold method) Remember the mixer is great at getting the dough mixed, but your hands need to shape it into a neat ball.Put the ball into a bowl and cover with clingfilm and a tea towel for 1 hour.
Now tip it out onto a lightly floured surface and divide the dough into 75g balls. This should give you 12.
Roll and shape them into nice round balls and in a lined tin with sides that are 3/4cm high lay your balls almost touching but not quite as they do rise and join up.
Let them prove from an hour and then baste with milk. This gives them a nice sheen.
You can see from the photo that you can sprinkle with sugar if you like.
Bake in a pre-heated oven at 220c/428f/gas mark 7 for 10 to 12 minutes. These are best eaten warm celebrating a birthday !