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400F, yield 5 buns
1) 1 cup (232g) milk (110F)
1) 2 tbsp. (22g) brown sugar
1) 2 tsp. active yeast
2) 2 cup (294g) + 95g all-purpose flour
2) ↓1 tsp. salt
3) ↑ 4 tbsp. (56g) unsalted butter, room temp
Boiling Solution:
4) 1.5 quartz (1.4L) water
4) ¼ cup (55g) baking soda
Bread Brush:
5) 1 large egg, lightly beaten
5) 2 tsp. water

Combine (1) set aside for 10min.

In mixing bowl combine (2) make a well add yeast mixture kneed until fully combined then add butter (3), kneed for 8min

Transfer into bowl and allow it to rise for 1 hour.

Punch dough down and divide into 5 pieces. Dough weight 700g, 24.69oz. Each bun 140g, 5oz shape into 4" round and flatten. Brush parchment with oil.

Cover shaped dough with wax paper and allow dough to rise until double in size.

Boil each dough 30 sec each side. Brush with egg and cut slit on top of dough.

Use triple pan so the bottom of the bun does not burn.

Place a bowl of hot water in the oven. Bake buns at 400F for 15 minutes then 350F for 10 minutes

Shaped into a tight ball (3.8- 4 oz each) and try to seal all the seams at the bottom.

Let it rise at room temperature. Cut the parchment around each bun to make it easier to pick up and drop them in the baking soda solution.

need a very very sharp knife to make "x" on each bun.

left bun: used bread flour and warm oven to rise, used baked baking soda solution at room temp- not good

middle bun: used all-purpose, and hot baking soda solution as per recipe above.

right bun: store bought "tuxedo bun"