Tuesday, August 13, 2013

Spring Onions Bun/Sponge Dough Method

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Bread consumption has been increase as my kids grow up :) They usually have it at home as breakfast and bring some to school. Instead of ordinary sandwich with spreads I baked these savory spring onion buns. Actually making these buns manage to 'kill two birds with one stone':D I'm not only clearing full-grown spring onion from my garden and also getting my kids to eat vegetables ^^

Recipe of Alex Goh yields about 1 kilogram dough. The number of bread produced is just nice for my family to consume in two days. The most important is this sponge dough method gives soft fluffy bread. The sponge dough does not need to rest overnight neither keep inside fridge. It just needs to be kept at room temperature for 2½ hours before used. Since is a big loaf it is a lot easy to knead with stand mixer instead of hands.

I replace some of the flour with whole wheat flour. I’m using ground brown flaxseed as well. Instead of using butter I replace with grape seed oil. With these minor changes hoping it gives more nutritious bread for my family.

Talking about spring onion, I like to share on how I prepare them so I will have clean and dry diced spring onion. Wash spring onion by rinsing under tap water. Then gather the spring onion and hang up in airy place till dry. Once dry, cut into dice and keep inside fridge to dry further (about ½ - 1 hour). Now is ready to use. 

With the photos attached below it gives you better picture of how this sponge dough works. Do try so you and your family also can enjoy these soft fluffy buns ^^ 
Sponge dough. DO NOT need to be smooth.

Sponge dough. After 2 1/2 hours proving time at room temperature.

Sponge dough. Make a 'well'  with spatula .

Adding egg, sugar and salt inside the 'well'

Knead till all combine. Sticky texture...

Adding dry ingredients into sticky dough.

Knead till all combine and form elastic dough.

These buns are ready to be baked.

Recipe adapted with minor modification from Alex Goh, The World of Bread Cookbook
yield about 1kg dough. 
Spring Onions Bun/Sponge Dough Method
~Sponge dough
2 teaspoons instant yeast
2 tablespoons water
420g bread flour
½ tablespoon sugar
220ml water

~Main dough
All above sponge dough
1 egg
80g sugar
1 teaspoon salt

60g bread flour
60g all-purpose flour
60g whole wheat flour
20g milk powder
3 tablespoons ground brown flaxseed
1 teaspoon instant yeast
40g water

3 tablespoons grape seed oil

~ Spring onion topping (sufficient for 9 pieces of bun)
30g butter, room temperature
½ beaten egg (keep the remain ½ for egg wash)
50g spring onion (diced)
*Mix all the ingredients till well blended. 
Topping is ready to be used
~Sponge dough
1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough.
*DO NOT need to be knead till elastic stage.

2. Cover the dough and let it to prove for 2½ hours at room temperature.

~Main dough
1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.

2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.

3. Add in the oil and continue knead till form smooth and elastic dough.

4. Let the dough rest for 10 minutes. Then, it is ready to use!

5. Divide the dough into 80g each. Shape into ball and leave aside for about 10 minutes. To Shape, roll out the dough into rectangle. Then fold and seal to shape into ovals.

6. Place onto a greased pan and leave to proof for 45 minutes.

7. With a sharp knife make a cut on the top portion. Brush with egg wash and put the spring onion mixture on top.

8. Bake in preheated oven at 180C for about 12-15 minutes.

I'm linking this post to
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.  


  1. Hi Vivian,
    Lovely buns! Another keeper recipe from Alex Goh! Using homegrown veggies is indeed a wonderful feeling! I'm waiting to harvest my spring onion, probably in a week's time. :)
    Thanks for sharing your delicious buns with CYB!

  2. ivy sew http://simplybeautifulhealthyliving.blogspot.comTuesday, 13 August, 2013

    Hi Vivian, the aroma of spring onions is great esp when the bread is still hot. Yummy :)

  3. Hi Viv,

    You must have been working doubly harder to feed your growing kids. I felt the same too... I used to bake like 1/4 or 1/2 of the recipe but now, I'm beginning to bake the full amount or even double the amount of some recipes.

    I'm always a fan of Alex Goh's bread. His recipes always work :D This one looks good.


  4. I agree bread consumption increases with the kids age ha ha ha these spring onion bread looks so delicious.

  5. Vivian, your bread look so nice and fragrant. yummy.

  6. Hi Vivian, thanks for linking this to LTU! Your soft buns reminds me of garlic bread that I love.

  7. I couldn't resist to check out this post. What a lovely bun and a great idea to include veg/ savoury ingredients. My boys would love to have these in their lunch boxes. I've bookmarked this recipe.


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