Ingredients
-
For the buns
-
360g soft pastry flour
-
65g sugar
-
6g salt
-
6g dry yeast
-
3 eggs
-
80g butter
-
40ml milk
-
For the glaze and coloured eggs
-
6 eggs
-
food colouring
-
1 egg yolk
-
1 tbsp milk
-
For the decoration
-
2 tbsp maple syrup
-
6 tsp sugar pearls
Ingredients
For the buns |
|
| 360g soft pastry flour | |
| 65g sugar | |
| 6g salt | |
| 6g dry yeast | |
| 3 eggs | |
| 80g butter | |
| 40ml milk | |
For the glaze and coloured eggs |
|
| 6 eggs | |
| food colouring | |
| 1 egg yolk | |
| 1 tbsp milk | |
For the decoration |
|
| 2 tbsp maple syrup | |
| 6 tsp sugar pearls | |
Steps
|
1
|
Add the yeast into the bread pan of the breadmaker. Then add the flour, salt, sugar, beaten eggs and milk. Finally cut the butter into pieces and add it into the bread pan. |
|
2
|
Select the bread dough programme (Croustina: programme 16) and press start. |
|
3
|
Once the programme is done, take the dough out of the bread pan and place it on a lightly floured work surface. Knead the dough using your fist and then separate it into 12 pieces and roll them each into sausage shapes. |
|
4
|
Braid two dough strands together and secure the ends with a little water to form a crown. Place the buns on a lined baking tray. Place the eggs in each of the bun’s hollows, cover with a tea towel and leave for 30 minutes. |
|
5
|
Mix together the egg yolk and milk. Brush the buns with it by removing each egg before replacing them again. |
|
6
|
Pre-heat the oven to 175 °C, bake the buns with convection for 20 minutes. |
|
7
|
Once done, let the buns cool on a wire rack. |
|
8
|
Brush each bun with a little maple syrup and sprinkle with the sugar pearls. Allow them to cool completely before eating. |
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