Rainbow Flower Buns

The idea of shaping my bakes into a flower shape struck me during one of the sleepless nights I have somehow been experiencing lately, especially when I tend to wake up earlier in the day. @_@

I have not explored much bread-making recipe because I dread the kneading and proofing process. However, I was "seduced" by the appearance of the mini buns when I was browsing through the Aspiring Bakers #8: Bread Seduction theme event which was held in June 2011 (yes how time flies!), and thought how cute they looked before I decided to give it a shot. To my surprise, the buns turned out really soft and fluffy. This is really an easy recipe and a very friendly dough to work with as it is not sticky at all (with the correct measurements of the ingredients). Since then, I have comfortably settled with this bun recipe.

This is not the first time I am making these buns (actually I can't remember how many times I have used this recipe), but I'm extremely thrilled with how the coloured buns turned out in the shape of a flower.

Rainbow Flower Buns

I am submitting this Rainbow Flower Buns to the Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch.

And I am thankful when the hosts of various baking events allow past baking posts to be submitted to their events. Hence, I am pleasured to share these Rainbow Flower Buns that I'd made with AlphaBakes (July 2014: Letter "R") hosted by Ros of The More than Occasional Baker and Caroline of Caroline Makes.

Rainbow Flower Buns
Recipe referenced and modified from: Small Small Baker

Ingredients Required

150 grams bread flour

15 grams sugar

1/8 teaspoon salt

3 grams instant yeast

90 ml lukewarm water

10 grams unsalted butter, at room temperature
Edible food colourings - basic colours (red, blue and yellow)

Filling (optional) - Nutella® or any filling as desired

Bakeware Used

9-inch round baking pan

Preparation Steps

1. Combine all ingredients except butter in a large bowl and knead (using hands) until dough becomes smooth.
2. Add butter and continue to knead dough until it becomes smooth and elastic, and is able to stretch into a thin film without tearing.
3. Divide dough into six equal portions. Add drops of food colourings - red, orange (mix red and yellow), yellow, green (mix blue and yellow), blue and violet (mix red and blue) to each divided dough and knead until dough colour is even.
4. Place coloured dough individually in lightly greased bowl, cover with cling wrap and allow dough to proof for about 60 minutes in a dry and warm place.
5. Lightly knead each coloured dough to punch out gas after first proofing. Divide each coloured dough into three equal portions. 
6. Slightly flatten each small dough into a round circle, wrap in Nutella® (or any filling as desired) and pinch all edges of dough to seal well. 
7. Gently roll sealed dough between palms to shape it round and arrange in a lightly greased round pan just slightly (about 1-cm) apart.
8. Cover with cling wrap and allow dough to proof for another 40 minutes in a dry and warm place.
9. Brush the top of the dough with egg mixture (lightly beaten egg).
10. Bake in preheated oven at 355 degree F for about 20 minutes.

The Dream Baker's Experiment

1. I used one tablespoon of granulated sugar which measures approximately 15 grams.
2. I used lukewarm water at hand-hot temperature (as according to the instruction on the yeast packaging) so that the yeast gets activated during the mixing process. It is important to determine the type of yeast used and activate accordingly otherwise the dough will not rise.
3. I substituted unsalted butter with margarine.
4. My initial dough weighed approximately 266 grams and each coloured dough weighed approximately 44 grams. The coloured dough were further divided into smaller dough weighing approximately 14 to 15 grams. Depending on individual preference, the dough may be divided into larger portions. Adjust baking time as appropriate if baking buns larger in size.
5. I wrapped each small dough with about 1/2 teaspoon of Nutella®. The source recipe suggested butter filling. This is a personal preference. Alternatively, bake buns without fillings and serve as dinner rolls, or sandwich with any desired spread.
6. For the egg mixture, I combined one egg yolk with one tablespoon of milk instead. There are various ways of glazing (i.e. brushing the top of the dough before baking) in bread making which I've learned from this website. 
7. I omitted the sprinkling of sugar on top of the dough after brushing with egg wash as suggested in the source recipe.
8. I used a 9-inch round pan and thought it was a bit too small as I find that the dough did not have enough space to "expand". I would recommend using a larger baking pan. 
9. I baked my buns in the middle rack of the oven for 20 minutes.

The dough were arranged in the baking pan for the second proofing.

After the second proofing. I thought it was a little "squeezey" for the buns. Note that they will still continue to "expand" during the baking process. A larger pan is recommended.

Look how the buns have "joined forces" after they were baked. ^_^

Soft and fluffy buns. Yummy with all-time favourite Nutella®.

Stay tune for my next baking post on a re-creation of my previous bake on Colourful Checkered Butter Cookies which have been made into the shape of a flower too! *_*

Dare to dream.
The Dream Baker