Crunchy Gold sugar buns

Ingredients

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.

Preparation

Make the buns

STEP 1

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.

STEP 2

Cover with a tea towel. Allow to rise at room temperature for 40 minutes.

STEP 3

Press flat and knead again for 1 to 2 minutes.

STEP 4

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.

STEP 5

Brush each bun with beaten egg.

STEP 6

Cover the buns and allow to rise at room temperature for 40 minutes.

STEP 7

Bake them for 12 to 55 minutes in a preheated oven at 210°C.

STEP 8

Allow the buns to cool.

STEP 9

Serve with fresh butter or jam and hot coffee, tea or chocolate milk.