Weekend Breakfast Buns

An experiment to see if I could bake a beignet turned into the accidental creation of the Bakeful Play breakfast bun. A cross between a sweet roll and a donut and delicious with jam. Perfect for a summery Saturday breakfast.

Bread recipes are great for integrating into a busy day or occupying lots of a rainy day. Check out my instagram highlights to see examples of how we broke down this bake between late afternoon and bedtime!


500g Strong White Bread Flour

7g fast action yeast (the gradual stuff in a tin)

265ml milk

50g butter (cut into small chunks)

1 egg

65g caste sugar

1 1/2 tsp salt

Icing sugar for sprinkling over at the end.


Large mixing bowl

wooden spoon

1 lightly greased baking tray


Mix the flour, yeast, salt and sugar together in a large bowl. Let the littler bakers have fun stirring this whilst you warm the milk in the microwave or in a pan and then stir the chunks of butter into the milk, stirring them in with a wooden spoon until they melt.

Pour the melted mixture into the dry ingredients and crack in your egg. Stir together with a wooden spoon until it is too stiff to stir and then use your hands to bring together into a nice ball of dough.

Now for the fun bit. 10 (ish) minutes of kneading. This just means stretching and pulling the dough, folding it back in on itself etc. Let the kids enjoy playing with it. Meanwhile, rinse out and dry the mixing bowl before wiping it some sunflower or vegetable oil and popping the now kneaded dough back in. Cover and leave somewhere warm (sunny windowsill is fine) to prove for 2 hours. It will double in size.

The shaping stage. Once your dough has puffed up, knock the air out of it by giving it a couple of squishes and a gentle knead. Pat the dough (or roll if you need to) into a flatfish round of about 2cm thick. Use cookie cutters or a large scone cutter to cut buns from the dough. Lay the shaped dough on a slightly greased baking tray or two. Make sure there is room for them to grow. Cover again with a tea towel, cling film or inside a plastic bag and leave for another two hours. I like to do this just before bed and then I bake them off two hours later ready for the morning.

Bake the bunss in the oven for about 20 minutes until golden on the top. Allow to cool on a wire rack or chopping board. Sprinkle the tops with icing sugar. Yum.

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