Breakfast Bun Variations: Egg

The addition of powdered milk to my breakfast buns buns had gone so well, I was convinced that swapping the milk for egg would be similarly excellent. I kept the butter and sugar amounts the same at one tablespoon each, but added a whole egg. Because the egg is accompanied by a fair amount of water, I cut the water by 60 mL based on some online research.
This left the final formula for four buns as:

  • 250 g 00 flour
  • 120 mL water
  • 1/2 teaspoon yeast
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon sugar
  • 1 tablespoon melted butter

I miss the simpler ingredient list from the original version, but such is the price of progress. After a series of folds over the course of an hour, I let the dough rest in the fridge for 36 hours, then made the buns as usual, adding s simple egg wash.

The buns browned quickly and were near 210° F after 11 minutes in my 375 °F oven. Surprising, they were a bit disappointing. They were a bit dense and dull tasting compared to both the plain dough and the milk dough.

Possible culprits:

  • too much egg: the recipe is similar to my go to burger buns, but has a whole egg instead of half. The extra protein load may be overkill.
  • not enough sugar: the egg dough really benefits from sweetness, and the egg lacks the additional sugar that comes with the milk. Sugar would have also helped retain moisture.
  • overcooking: even though I stopped the cooking earlier than usual, this recipe seemed less tolerant of the time in the oven

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