Ingredients for Homemade Saika Buns
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How to Make Homemade Saika Buns
- In a large bowl, activate yeast by dissolving 1 teaspoon of active dry yeast in 1/2 cup (120ml) of warm milk (105-115°F). Add 1/2 teaspoon of salt, 1/4 cup (50g) granulated sugar, and 1 large egg. Gradually add 3 cups (375g) all-purpose flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Stir in 1/4 cup (50g) melted unsalted margarine and knead for another minute to incorporate. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the risen dough. Shape the dough into a long sausage on a lightly floured surface.
- Slice the sausage into 12-15 equal pieces. Roll each piece into a smooth ball, then shape each into a finger approximately 10-12 cm (4-5 inches) long with pointed ends.
- Melt 2 tablespoons (30g) of unsalted butter. Brush the melted butter over the shaped buns. Arrange the buns closely together on a greased baking sheet.
- Cover the baking sheet with plastic wrap and let the buns rise for another 30-45 minutes, or until almost doubled in size.
- Preheat oven to 220-250°C (425-485°F). Bake for 20-25 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
1g
Carbs
3g
