BREAD PROJECT: #10 - SWISS MOUNTAIN BUNSMonday, March 11, 2013
This weeks bread had a special purpose- it was a birthday breakfast treat bread! Toblerone is one of my hubby's favourites and what better way to kick off his birthday than with some Swiss Mountain Buns.
- 50g caster sugar
- 1 teaspoon salt
- 1 teaspoon fast action dried yeast
- 450g strong white bread flour
- 50g unsalted butter
- 300ml warm semi skimmed milk
- 200g bar of Toblerone (I used the small bars and didn't need to chop them up as it says in the recipe)
- Milk for brushing
- For dusting sifted icing sugar
- In a large mixing bowl place the flour and rub in the butter. Stir in the sugar, salt and yeast and mix to a soft dough with the milk. Turn out on to an unfloured work top and knead for 10 minutes until smooth. Cover and prove until doubled in size.
- Lightly grease two baking sheets. Break up the Toblerone into triangles and cut each triangle in half. Divide the dough into 20 pieces. Keep the rest covered, take one piece of dough at a time and flatten to a disc in your hand. Place a piece of Toblerone in the centre and pinch up; the edges to seal. Roll into a ball between the palms of your hands. Repeat with the remaining dough, placing the balls well apart on the baking sheets. Cover and prove again.
- Lightly brush the buns with milk. Chop any remaining Toblerone and sprinkle over the tops. In a pre heated oven 200 C/400 F bake for 10-12 minutes before removing and cooling on a wire rack.
- Dust with icing sugar.
Snow topping the Swiss Mountain Buns with a generous helping of icing sugar