Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.
Ingredients
Makes 12
- 4 medium Irish farmhouse eggs
- 40g sugar
- 100ml milk
- 7g packet dried yeast
- 350g strong bread flour
- 5g flaked sea salt
- 100g Irish butter, softened
For the glaze:
- 1 egg
- 50 ml milk
- 3 tbsp sesame seeds
Method
- Put the flour, sugar and salt together in a mixing bowl with a hook attachment.
- Warm the milk to just above hand temperature and dissolve the dried yeast in it, leave to sit for 2mins.
- Pour the liquid into the flour and begin mixing.
- Whisk the eggs together in another bowl, now add the eggs in stages and mix on medium speed for 3mins.
- Now, add the soft butter in 3 stages and mix the dough for 20 mins until it comes away cleanly from the bowl.
- Place in a greased bowl, cover, and allow to double in size in a warm place.
- Turn out onto a worktop, and use a knife or scissors to portion the dough into even sized balls.
- Roll the balls under pressure in the palm of your hand, lift your hand slightly at the end to create a round, tightened, smooth ball.
- Place these on a parchment covered baking tray, cover with oiled cling film, and leave in a hot place to double in size again. Preheat the oven to 175C.
- Lastly, brush the buns with a glaze made from the egg and the milk whisked together. Sprinkle with sesame seeds.
- Bake in the oven for 15mins until golden brown.
