Soft Zimbabwean buns with a golden-brown sweet, sticky top. These are commonly sold in Zimbabwe where they are eaten both freshly baked and warm or later when cool and tender.
These buns are super light and fluffy; imagine brioche style but with less butter and artery clogging cholesterol! It is impossible to stop at eating just one – or so I tell myself. I like to spread mine with a little jam and of course in true British style, with a cup of tea on the side.
So what is different about a Zimbabwean bun?
Interestingly, the technique used to create these soft buns actually originates in Japan. The method is called tangzhong and involves creating a roux from flour and water, which is then added to the dough to create extra tender buns. Nerd alert – I have read a bit into the science behind the technique and how its helps to create such tender bread. On a basic level, creating the roux and in turn heating the water helps the starch in the flour to absorb more water. The end result is bread that is softer and stays fresher for longer. This article by King Arthur Baking goes into greater detail.
The ingredients
The traditional recipe for Zimbabwean buns includes egg and butter. To replace the egg I’ve used sunflower oil and baking powder to help leaven the bread. I’ve also slightly increased the amount of milk to help create a moist dough. Next, I have simply swapped margarine in place of the butter. Otherwise I’ve tried to stick to the traditional recipe as closely as possible in order to create authentic tasting buns. I have my mum to please and she has nearly impossible to reach standards!
The method
I will warn you that this is a very sticky dough to work with. Wet dough was flying all over my kitchen. Seriously the kettle, the floor and my clothes were covered in suspect droppings. This should teach me to finally start an apron! So be sure to dust the work surface with plenty of flour to avoid the mess I ended up in. Knead the dough for 15 minutes to really develop the gluten and help form that much sought after tender crumb.
This dough needs to rise twice so give yourself ample time to bake this recipe. I love to bake on the weekends, especially when the weather is somewhat grey and dull (which is 90% of the time here in the UK). I find there is something therapeutic about taking the time and attention to bake warm little pillows of dough from just a few simple ingredients.
Recipe adapted from Ivy’s Kitchenette (A Taste of Zimbabwe).
Leave a comment and let me know how you get on making these Zimbabwean buns. I’d love to see your creations over on instagram!
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Zimbabwean buns
Ingredients
For the roux
- 50 g plain flour
- 250 mls water
For the dough
- 650 g plain flour
- 50 g caster sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 7 g yeast
- 1 tablespoon sunflower oil
- 225 mls lukewarm oat milk
- 50 g melted margarine
For the glaze
- 2 tablespoons boiling water
- 2 tablespoons caster sugar
Instructions
- To make the roux, add the flour and water to a saucepan. Heat over a moderate heat and whisk continuously until the mixture thickens to a slurry, peanut butter like texture. Remove from the heat and continue to whisk for a further minute. Pour into a bowl and set aside to cool for 5 minutes. Then place in the fridge to speed up the cooling process.
- To a large mixing bowl, add the flour, sugar, salt, baking powder and yeast. Mix and then make a well in the centre and pour in the sunflower oil, oat milk, melted margarine and the lukewarm roux. Stir the dough mixture until well combined. Then turn out onto a well floured surface.
- Knead the dough for 15 minutes until smooth and elastic. This is a wet sticky dough so flour the surface and your hands as necessary.
- Place the dough in a clean well oiled mixing bowl. Then turn over to coat the whole surface of the dough in oil. Cover with a damp tea towel and leave to rise for 1 hour.
- When the dough has roughly doubled in size, knock the air out of the dough. Turn out onto the work surface and lightly knead for 30 seconds. Split the dough into 12 pieces and roll into balls.
- Place the dough balls 2cm apart in a deep baking tin, cover with a damp tea towel and leave to rise for 45 minutes.
- Place the tray in a preheated oven at 220°C / 200°C fan / gas 7 for 15 minutes. The buns are ready when well risen and golden-brown on top.
- Make the glaze by mixing the boiling water and sugar.
- Remove the buns from the oven and immediately brush with the glaze. Eat warm or leave to cool completely.