Life's better with cake and a sprinkle of fairy dust
This is a small batch recipe of enriched dough that is just the right size for brekkie for the family. Mine contained tuna filling, but you could wrap anything you fancied in these. Makes 12 buns.
Sift all the dry ingredients into bowl of your Kitchenaid and mix briefly on low speed. Add the softened butter, egg and water. Mix on low speed with dough hook attachment to form a dough and then increase to medium speed and knead for 5-6 minutes until dough is sufficiently developed. That is, you can stretch a small piece of dough with your fingers and it forms a thin membrane without tearing. This happens faster (maybe 4-5 minutes’ kneading) with bread improver added, slower without (7 minutes or so).
Rest for 10 minutes and divide into balls of 45g each. Chill, covered, for 30 minutes. Punch each ball of dough to knock out the gas bubbles and then flatten the edges with the palm of your hand or a rolling pin so that the centre is thicker than the edges. Place your filling in the centre and wrap the dough around it, pinching the dough to seal tightly. Place the buns on silicone mat or baking parchment on a baking tray.
Prove in a warm place (I place my tray in a toasty little nook between my refrigerator and the preheating oven) until doubled in size.
Egg wash and sprinkle with sesame seeds. Bake at 180 degrees C for 18 minutes, rotating tray halfway through.