Uploaded September 2024 | Updated September 2026, 1 week ago
Garlic butter bun is one of the most common breads in the local bakeries here. It’s so good even eaten plain.
The garlic butter can be prepared in advance and keep in the fridge, use it in buns or spread for toast whenever needed.
(Recipe yields 8 buns)
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
*Garlic Butter*
30g softened butter
20g chopped garlic
1/4tsp salt
handful chopped parsley/scallion
- mix everything up
- keep in piping bag
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 8 equal parts
➡️ shape into a triangle shape, rest for 15mins
➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe garlic butter on the groove
➡️ Bake at 180C for 18-20mins
Garlic butter bun is one of the most common breads in the local bakeries here. It’s so good even eaten plain.
The garlic butter can be prepared in advance and keep in the fridge, use it in buns or spread for toast whenever needed.
(Recipe yields 8 buns)
*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
*Garlic Butter*
30g softened butter
20g chopped garlic
1/4tsp salt
handful chopped parsley/scallion
- mix everything up
- keep in piping bag
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 8 equal parts
➡️ shape into a triangle shape, rest for 15mins
➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe garlic butter on the groove
➡️ Bake at 180C for 18-20mins
