Sweet Boule

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Sweet Boule

This bun is called Sweet Boule or Hat Bun, originally from France. Sweet Boule is so fluffy bun with some sweet crispy cookie dough on top.
Prep Time20 mins
Rest Before Cook1 hr
Cook Time20 mins
KeywordBread
Servings300 g of wheat in the dough
INGREDIENTS
Chocolate and Matcha flavors
  • see recipes below
INSTRUCTIONS
Second Fermentation
  • When the dough has doubled in size, start forming.
  • Gently press the dough 2-3 times to release the gas.
  • Take out the dough, cut it into desired weight, and form it into a round (*1).
  • Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
Cookie Dough
  • Put butter and brown sugar in a bowl and mix well.
  • Crack in the egg and mix well.
  • Add the flour and mix well until evenly mixed.
  • Put in a plastic bag and chill in the freezer for about 10 minutes.
Baking
NOTES
*1 Using 300g of flour, the number of doughs that can be formed after the first fermentation is as follows;
18 pieces of approx. 30g dough
12 pieces of approx. 45g dough
9 pieces of approx. 60g dough
6 pieces of approx. 90g dough
*2 For sweet boule, I recommend 30g, 45g or 60g.
30g will make a loaf with a diameter of 5cm, 45g will make a loaf with a diameter of 8cm, and 60g will make a loaf with a diameter of 10cm. 30g will look pretty, and 60g will be quite filling.
*3 The hardness of the dough is important. If it is not chilled in the freezer and left loose, it will drip before baking and all the dough will be connected. If it is too hard, it will not drip during baking and the cookie dough will not cover the bread dough. Massage the dough to make sure it is evenly soft and slightly cooler than body temperature.
*4 If you divide the dough into 30g or 45g portions, squeeze the dough out to a thickness of about 5mm. Use up all the cookie dough.
If you divide the dough into 60 or 90 grams, squeeze it out to a thickness of less than 1 cm. There will be some leftover cookie dough, but you can squeeze it out into the open space of cookie sheet to make cookies. However, it will burn easily, so take the cookies out before the pan is done baking.
*5 Bake until the cookies are well browned. The crispy texture will last longer if the moisture is removed here.
*6 After baking, let the cookies cool for a while, and they are ready to eat when the cookie is crispy. After a while, the cookie dough will become sticky due to the moisture in the bread, so toast it lightly in a toaster oven or in a preheated oven at 200℃. The crispy texture will return.
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