Crunchy Gold sugar buns
For 12 sugar buns
- 500 g Mix for Crunchy Gold
- 300 ml water (room temperature)
- 4 g dry yeast
- 200 g coarse nib sugar
- 1 egg
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
Make the buns
Knead the Mix, water and yeast for 18 minutes by hand or 8 minutes in a food processor until you have a smooth dough. Mix the nib sugar in the dough and knead for 2 more minutes.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Divide your dough into 12 pieces of 60 g each. Roll into nice, round balls. Dust your hands with flour to ensure that the dough doesn’t stick too much.
Brush each bun with beaten egg.
Cover the buns and allow to rise at room temperature for 40 minutes.
Bake them for 12 to 55 minutes in a preheated oven at 210°C.
Allow the buns to cool.
Serve with fresh butter or jam and hot coffee, tea or chocolate milk.2