Brimstone Buns

Brimstone Buns

  • Intermediate
  • 12-14 Servings
  • 2 hr 50 min
Baking Success Or Baking Mess

Ingredients

Buns:
4 cups of all purpose flour
2 (4 ½ tsp.) envelopes of Fleischmann's® Active Dry Yeast
2 tsp. of sugar
1¼ cups of warm milk (100°-110°F)
¼ cup of oil
1 tsp. of salt
red food colouring

Brimstone Topping:
2 tbsps. of Fleischmann's® Active Dry Yeast
1 cup of warm water (100°-110°F)
2 tbsp of sugar
2 tbsp of oil
½ tsp. of salt
1 ½ cups of rice flour
black food colouring

Instructions

Instructions Dough:

In a large bowl, dissolve yeast and sugar in warm milk and let stand for 3-5 minutes until completely dissolved and frothy.

Stir in red food colouring, flour, oil and salt. Make sure you add enough food colouring so the dough is very red.

Knead until smooth.

Cover and let rest for 1 hour.


Buns:

Punch down the dough and turn out onto a lightly floured surface.

Divide into 12-14 even pieces.

Shape each piece into a tight ball and place the balls onto a parchment lined baking sheet.

Leave space around each ball to expand.

Cover with plastic wrap and let stand in a warm place until almost doubled in size. About 30 minutes to 1 hour.


Brimstone topping:

Mix the black food colouring in with the water. Combine the yeast, sugar, oil, salt and rice flour in a medium sized bowl.

Add your blackened water and mix thoroughly. Make sure you added enough food colouring so the topping is very black.

Topping should be thick and sticky but still have enough give to slowly drape over your buns.

Let rest until the buns have doubled.


Assembly:

Preheat your oven to 400°F.

Using a spoon or your hands, scoop out a handful of brimstone topping and evenly spread over the buns. Make sure the topping isn’t too thin, otherwise it won’t crack.

Once all the buns are covered, let stand for 15 minutes so the topping can adhere to the buns. Bake for 15 – 20 minutes.

Let cool and enjoy!


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