Made By Emily
Baking

Traditional Layered Butter Buns

Delicious homemade buttery buns fresh out of the oven

Recipe Summary

  • Prep Time: 1 hour 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: Approximately 2 hours
  • Servings: 16 buns
  • Cuisine: Traditional Baking
  • Course: Breakfast / Snack
  • Calories per Serving: About 280 kcal

Ingredients

  • 1 cup (200 ml) milk
  • 1 cup (200 ml) water
  • 1 packet (10 g) dry yeast
  • 3 tablespoons sugar
  • 5 to 6 cups (550 to 600 g) all-purpose flour
  • 50 g butter (for dough)
  • 150 g butter (room temperature, for brushing on dough)
  • 1 egg yolk (for brushing before baking)

Instructions

  1. In a large bowl, combine the milk, water, dry yeast, and sugar. Let it sit for about 5 minutes until the yeast activates and becomes frothy.
  2. Gradually add 5 to 6 cups (550 to 600 g) of flour into the bowl, mixing until the dough forms. Add 50 g of softened butter and knead by hand or with a dough hook until the dough is smooth and elastic, about 8-10 minutes.
  3. Cover the dough with a kitchen towel or plastic wrap and leave it to ferment in a warm spot for 1 hour, until doubled in size.
  4. After rising, gently deflate the dough and divide it into 10 equal pieces. Use a rolling pin to flatten each piece to roughly the size of a small dinner plate.
  5. Spread a generous layer of the room-temperature butter (150 g) evenly over each flattened piece. Stack all 10 pieces on top of each other, creating layered dough. Cover and let it rest for 20 minutes, allowing the dough to relax and the butter to meld.
  6. Next, cut this stacked dough into 16 pieces. Take each piece, stretch with your hands slightly, and add fillings like chocolate or cheese if desired. Then wrap into a bun shape. Repeat for all pieces.
  7. Place all the buns on a baking tray lined with parchment paper. Cover and let them rise another 30 minutes until puffed.
  8. Preheat your oven to 180°C (350°F), conventional (no fan). Brush the tops of the buns with beaten egg yolk for a shiny, golden finish.
  9. Bake the buns for 35-40 minutes until golden brown and fully cooked through. Remove and cool slightly before serving.

Recipe Notes

  • Avoid overusing flour while kneading; the dough should be soft but not sticky.
  • Make sure the butter for spreading is softened to room temperature for easier and even layering.
  • Baking in a non-fan oven helps prevent rapid drying and promotes even browning.
  • Resting times are crucial for tender layers; don’t rush the fermentation and rising stages.

Nutrition Estimate

  • Calories: Approximately 280 kcal per bun
  • Protein: 5 g
  • Carbohydrates: 35 g
  • Fat: 12 g

Values are estimates and may vary by ingredients and portion size.