Uploaded January 2026 | Updated September 2026, 1 week ago
Honey crispy bun
.
*Ingredients (Sweet Stiff Starter)*
40g sourdough starter
120g high protein flour
50g water
20g sugar
.
*Ingredients (Dough)*
320g high protein flour
20g sugar
20g honey
6g salt
180g milk
1 whole egg (55g)
25g unsalted butter
All of the sweet stiff starter
.
*Bottom coating*
15g sugar
15g sesame
.
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
➡️ roll into a smooth ball and rest 15mins
➡️ shape into a log and cut into half
➡️ spray water ( or dip with honey water) and coat with sugar and sesame
➡️ oil a tray generously (to have the frying effect)
➡️ sprinkle sugar & sesame (optional)
➡️ place into 11x11” greased tray
➡️ Final proof at 28C for 3-3.5hr
➡️ egg wash and sprinkle with sesame
➡️ place tray in the lowest rack of oven
➡️ Bake at 160C top heat, 200C bottom heat for 25mins
➡️ cover with foil once the top brown (optional)
➡️ demould immediately and serve hot
➡️ enjoy the crispy caramelised bottom of the bun
.
Note : to have the crispy bottom, coat with generous amount of sugar and sesame
Honey crispy bun
.
*Ingredients (Sweet Stiff Starter)*
40g sourdough starter
120g high protein flour
50g water
20g sugar
.
*Ingredients (Dough)*
320g high protein flour
20g sugar
20g honey
6g salt
180g milk
1 whole egg (55g)
25g unsalted butter
All of the sweet stiff starter
.
*Bottom coating*
15g sugar
15g sesame
.
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
➡️ roll into a smooth ball and rest 15mins
➡️ shape into a log and cut into half
➡️ spray water ( or dip with honey water) and coat with sugar and sesame
➡️ oil a tray generously (to have the frying effect)
➡️ sprinkle sugar & sesame (optional)
➡️ place into 11x11” greased tray
➡️ Final proof at 28C for 3-3.5hr
➡️ egg wash and sprinkle with sesame
➡️ place tray in the lowest rack of oven
➡️ Bake at 160C top heat, 200C bottom heat for 25mins
➡️ cover with foil once the top brown (optional)
➡️ demould immediately and serve hot
➡️ enjoy the crispy caramelised bottom of the bun
.
Note : to have the crispy bottom, coat with generous amount of sugar and sesame
