Having way too much fun with dough designs over here. # 329: Afternoon Tea Buns

I almost called these “Anytime Buns” but Afternoon Tea Buns edged it out in the cute category.

While the morning buns I made a few years ago had the same elements (an enriched sweet dough with a filling swirled inside), I took a left turn this time with the design. Modeled after the millions of mesmerizing sped-up videos of pastry designs in my Instagram feed, I went in three different directions:

• Mini ribbon loaf shape with nutella swirls
• Rose-shaped plain bun
• Caramel-apple filled triangle that reminds me of a sfogliatella

Also look at the adorable tiny pastry dome!! Ten points to my dad for his excellent yard sale find.

My regular pastry dome is a little suspicious but I think they’ll get along eventually.

Why does the bottom of this bun remind me of a cat loafing on a glass table? Much plush, all tucked in.

This is Thida Bevington’s sweet dough recipe and it’s perfection:

• 250g milk
• 60g butter
• 500g strong white flour (if you don’t speak British baker: bread flour! It has a higher protein content, otherwise known as more gluten)
• 120g caster sugar (translation: regular white granulated sugar)
• 15g yeast
• 1 egg
• 10g salt

• Melt the butter and mix with milk (should be slightly warm to make the yeast comfy)
• Add all the ingredients to a stand mixer with a dough hook and mix on the lowest setting for a few minutes (or knead by hand until cohesive and slightly springy)
• Increase speed to the next highest and knead for 5 – 6 minutes
• Move it to a clean bowl and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size

While the dough naps, it’s filling time. Otherwise known as pantry/freezer clean out time.

• The last of that nutella jar that you’ve been knocking over every time you reach for the sugar, sigh.
• A handful of frozen chopped apples from my parents’ backyard, simmered with cinnamon and lemon juice before mixing in the last of the miso caramel from last week’s bake.
• What’s the maximum number of bullet points that can be used in one post before readers lose their minds? Asking for a friend.

Yay stretchy gluten strands! The baker’s version of the cheese-pull.

These cute little rose petal designs didn’t last in the oven but the pre-bake look was super cute.

Squish. I first tried cutting the petal indents but it looked a little warped when I rolled up the rose into a bun.

A ribbon loaf, in the first three stages of life.

Oh no, my curling iron died halfway through.

Cute lil jellyfish! I feel like I’m finding shapes in pastry clouds.

Last but not least: caramel apple triangles.

Before the dough origami hits.

More twists! Theme of the day.

Snug as a bug in a rug.

That moment when you cross your fingers and hope the post-bake even slightly resembles the pre-bake design.

I may or may not whisper shout “hold your positions!” before sticking them in the oven.

Looking mainly at you, delicate rose petals. Don’t let me down.

Almost everyone heeded my order! Except the rose, but saw that one coming.

Getting wicker basket vibes.

Golden pile of yes please.

Happy munching!