Tender and Floody Buns Recipe

Welcome to our kitchen! Get ready for a delightful culinary journey as we dive into the world of Tender and Floody Buns. Follow our detailed guide below to create these mouthwatering buns that are sure to tantalize your taste buds.

History and Origins

The origins of Tender and Floody Buns can be traced back to… [Insert historical information about the recipe’s origins here].

Tools, People, and Cooking Time

To embark on this culinary adventure, gather the following:

  • 1 cup (250ml) warm milk
  • 1/2 cup (100g) sugar
  • 2 sachets of tradipan
  • 4 cups (560g) all-purpose wheat flour
  • A tray or two
  • A square of butter or a little shortening
  • A pinch of salt
  • 70g unsalted butter
  • 2 eggs + 1 extra at room temperature
  • 1 tsp vanilla extract

Number of people: [Specify]

Cooking time: [Specify]

Ingredients and Their Possible Replacements

For the perfect batch, ensure you have the precise quantities of each ingredient. Here’s a detailed breakdown:


Let’s dive into the step-by-step process of crafting these heavenly buns:

  1. We start by making a fountain with the flour so that it is like a volcano.
  2. Place 1 tsp of vanilla extract, warm milk, two eggs, and sugar in the center.
  3. Break the butter into pieces and place them around the dish, adding a pinch of salt.
  4. Knead for 30 minutes until the dough reaches the consistency of pizza dough.
  5. Spread butter or lard on the tray, cut the dough into 15 balls weighing approximately 15g each.
  6. Glaze the buns with the beaten egg, then bake in a preheated oven at 175°C for ten minutes.

Top 4 Mistakes People Usually Make and How to Avoid Them

Mistake 1: [Specify]

Explanation and solution to avoid this mistake.


Q1: [Question about the recipe]

Answer to the question.


Congratulations! You’ve successfully navigated the creation of Tender and Floody Buns. We hope this culinary experience brings joy to your kitchen and delight to your taste buds. Feel free to experiment and share your delicious creations with us!

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