yields 12 mini buns

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Grow Your Mushroom in the Muffin Pan! 🍄

Another treat to cheer the kids.

~ Recipe yields 12 mini 🍄 buns ~

Sweet Stiff Starter

• 20g sourdough starter
• 60g high protein flour
• 25g water
• 10g sugar

Dough

• 140g high protein flour
• 10g sugar
• 3g salt
• 50g milk
• 1 whole egg (55g)
• 15g unsalted butter
• All of the sweet stiff starter

Toppings

• 40g butter
• 40g icing sugar
• 40g egg
• 40g low protein flour
• 6g cocoa powder
• Handful of almond nibs

Tray Size: 5cm diameter x 3.5cm height (12 holes)

Method

1. Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
2. Mix everything except the butter until the dough comes together and is strong.
3. Add the butter and knead until fully incorporated, achieving a windowpane.
4. Bulk proof the dough for 2 hours at 28°C.
5. Punch down the dough and divide into 12 equal parts (approx. 30g each).
6. Roll into smooth balls and place into a greased muffin tin.
7. Final proof at 28°C for 3-3.5 hours or until the dough fills 90% of the muffin tin.
8. Prepare the topping by mixing softened butter with sugar, then add the egg and mix well.
9. Sift the low protein flour and cocoa powder and fold in until you get a smooth paste.
10. Pipe the topping onto the buns and sprinkle with almond nibs.
11. Bake at 180°C for 12-14 minutes.