Description
Sakura Blossom Bread Buns are delightful, floral-flavored treats that combine the sweetness of bread with the unique taste of sakura blossoms.
Ingredients
Scale
- 3 cups (360 g) bread flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup (240 ml) warm milk
- 1 large egg
- 3 tbsp unsalted butter, softened
- Edible sakura blossoms (salt-pickled, rinsed & soaked, or candied versions)
- 1 tbsp milk (for brushing)
- 1 tbsp honey or sugar syrup (for glaze, optional)
Instructions
- In a mixing bowl, whisk flour, sugar, salt, and yeast.
- Add warm milk and egg. Mix into a sticky dough.
- Knead in softened butter until smooth and elastic (10 minutes by hand or 5 with a stand mixer).
- Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Punch down dough, divide into 8 equal pieces.
- Shape into smooth balls. Flatten slightly, then use kitchen string or a knife to gently score sections to resemble flower petals.
- Place on a parchment-lined tray. Cover and let rise again for 30–40 minutes.
- Preheat oven to 180°C (350°F).
- Brush buns with milk.
- Bake 15–18 minutes, until golden brown.
- While warm, brush lightly with honey or sugar syrup for shine (optional).
- Press one sakura blossom gently into the center of each bun for a floral finish.
Notes
- For a more intense flavor, use candied sakura blossoms.
- Ensure the milk is warm but not hot to activate the yeast properly.
- These buns are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 2 hours
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg