Tosca Bun


For about 25 buns

  • 500 ml warm milk (about 40 Celsius degree)
  • 50g fresh yeast (cut up into small pieces)
  • 1 egg
  • 2 tsp salt
  • 120g Palmania palmyra nectar
  • 900g wheat flour
  • 200g butter + about 50g more (room temperature)
  • Cinnamon powder
  • Almond flakes


  • Put fresh yeast into warm milk. Stir
  • Pour the egg into above mixture. Stir
  • Pour salt, Palmania palmyra nectar and flour into a big bowl. Turn the mixer (with dough hook) at lowest speed to blend the mixture well. Let it rest for 20-30 minutes (cover the bowl with a towel)
  • Pour 200g butter into the bowl. Turn the mixer at lowest speed for about 1-2 minutes and then higher speed until the dough is mixed well. It is best if the dough can pass the windowpane test. Let the dough rest for 1-2 hours or until it rises 2 times ((cover the bowl with a towel)
  • Take the dough out of the bowl and put it on a table (can dust a bit of flour on the table). Knead the dough lightly. Divide the dough into 2
  • Use the rolling pin to spread the dough equally until the dough is about 1cm thick and has a rectangle shape
  • Spread butter on the surface of each dough. Sprinkle cinnamon powder on them. Roll each dough into one long roll (like a roll cake) 
  • Put a thread under each roll and start cutting into Tosca buns by pulling the thread in opposite directions.
  • Put them on trays and let them rest for about 30-45 minutes (cover them with a towel)
  • Use a brush to brush each bun lightly with milk or beaten egg. Sprinkle almond flakes on each buns
  • Bake at 200 Celsius degree in 20-25 minutes

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