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flour - 280W g 1.000
unsalted butter 82% fat - softened g 100
fresh yeast g 50
caster sugar g 30
salt g 15
water g 500
VIS g 20


Knead all the ingredients for about 15 minutes (spiral kneading machine), until the dough is smooth and well-combined.

Anyway, keep on kneading until the dough is well elastic.

Make sure that the temperature of the dough at the end of the kneading is 26-27°C.

Let the dough rest for 10-15 minutes at 22-24°C.

Divide the dough into portions, roll them up tigh into a round or oval shape.

Move them onto baking trays and transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 40-50 minutes.

Final composition

We suggest to brush the buns with beaten egg before baking.

Bake at 220°C for about 10 minutes (for 30g buns).


You can replace butter with margarine in the same amount.