Sugar Buns

Sugar Buns

These very simple ingredients will yield amazingly delicious buns!

Oxana Putan
For 12 buns:
1 cup warm water (about 85F)filled to the brim
15 tablespoons sugar
1 teaspoon salt
2-3 teaspoons dry yeast
3 cups flour filled to the brim
½ cup vegetable oil
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These very simple ingredients will yield amazingly delicious buns!

Let’s start with the dough:

Pour the warm water into a deep bowl.

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Add three tablespoons of the sugar.

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Pour in the yeast.

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Moisten the yeast just a bit and set aside for 10-15 minutes.

When the yeast starts growing and you see a foam cap on top, add the salt and stir well.

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Pour in all the flour. Remember to use exactly the same cups for measuring the water and the flour!

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Prepare the 1/3 cup of the oil.

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Start mixing the dough and add the oil at the end.

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The dough should absorb all of the flour and not stick to the sides of the bowl.

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Cover the dough with plastic wrap and set aside for 30-35 minutes.

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Return the dough to the working surface and knead well.

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Roll into a ball, return to the bowl and cover with the plastic wrap again.

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Let the dough rise for about 40 minutes. The dough should triple in size.

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Divide the dough into 12 equal parts.

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Prepare two bowls: one with the oil and a brush, and another one with the remaining sugar and a spoon.

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Oil a baking sheet. Alternatively you can cover it with a Teflon or silicone sheet. Roll out each piece of the dough into a thin flat patty.

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Brush generously with the oil all over the patty’s surface.

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Pour a tablespoon of the sugar on top of the oil.

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Spread the sugar evenly with your hand all over the patty.

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Quickly shape the patty into a roll so that the sugar is inside.

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Fold the roll in half and pinch the edges closed.

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Now make a cut right in the middle of the folded roll across the fold (opposite to the pinched edges).

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Make sure you do it in one swift cut – slice about ¾ of the roll’s length.

Open the cut up and out – you should have a layered bun. 

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Place on the baking sheet with the cut side up.

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Repeat for the remaining buns.

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Let the buns rest on the baking sheet for about 25 minutes for the final rising. Do not place the sheet with the buns into a warm place so that the sugar doesn’t melt. Leaving the buns at the room temperature is enough.

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Preheat the oven to 430F.

Place the baking sheet with the buns into the oven.

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Bake for 8-10 minutes.

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Remove the buns from the baking sheet immediately after removing them from the oven; otherwise you’ll get to appreciate the gluing power of melted sugar.

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Serve and enjoy! 

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