How festive do these look? I made bubble buns a few years ago for Easter Sunday and decided to try again, with some modifications. I opted for a non-cinnamon version and I decorated them with some Easter colored sprinkles.
These came out a little paler since they don’t have the cinnamon sugar coating. It’s not as sweet either since the sugar comes mainly from the glaze. They reminded me a little of glazed donut holes.
These take a little bit of effort but I love the final result. And I love pulling apart each little bubble bread piece. If you’re in a time crunch, you can always try using premade biscuit dough or make the dough the night before, keep it in the freezer, defrost the next morning and work with the dough after it’s been defrosted.
One thing I learned the hard way is that you need to add the sprinkles after you glaze each one. If you try to glaze them all, the glaze will be completely dry by the time you add the sprinkles. So I actually ended up double glazing all these little buns so that I could get the sprinkles to stick to them.
These are perfect for Easter brunch or any brunch occasion. I think they would work well for a birthday party too. You can view the cinnamon coated version I previously made here.
1 package active dry yeast
1/4 cup warm water (about 100-110 degrees F)
3 tbsp butter, melted
2/3 cup sour cream
3 tbsp sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda
1 cup powdered sugar
~2 tbsp milk
Sprinkles for decoration
1. Place water in bowl of stand mixer and sprinkle yeast over. Let stand until bubbly, about 10 minutes. Stir in butter, sour cream, sugar, egg and vanilla. Beat in 2 cups of flour, the salt and baking soda until incorporated. Add remaining flour and continue to mix until a smooth, soft dough forms.
2. Knead dough until smooth, using the dough hook attachment, about 2-3 minutes. Cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
3. Grease a 12-cup muffin pan. Roll dough into a long cylinder and then divide into 12 equal portions. Divide each of the 12 portions into 5 equal pieces and roll each piece into a ball.
4. Arrange four balls in the bottom of a prepared muffin cup. Using your fingertip, make a small well in the center and press in the fifth ball. Repeat with remaining dough and muffin cups.
5. Cover buns loosely with plastic wrap and let rise in a warm place until puffy and have doubled in size, about 40 minutes.
6. Preheat oven to 350F. Bake buns until golden, 20-22 minutes. Let cool in pan.
7. Place buns on a wire rack. Place a piece of parchment paper underneath wire rack. In a small bowl, mix powdered sugar and milk and stir until smooth. You may need slightly more milk if your glaze is too thick. Drizzle top of bun with glaze. If you pour enough it will slide off and glaze the rest of the bun on its own. After each one, place sprinkles on top. You want to add the sprinkles while the glaze is wet as it dries quickly and the sprinkles won't stick once the glaze is dry. Repeat with remaining buns.
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