Golden Split Top Buns Recipe
Make Golden Split Top Buns Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Enriched Butter Stripe / Folding Layer
Egg Wash & Finish
Method
Dough
- 1
Activate and combine
Warm the milk and water together until lukewarm (about 100–110°F / 38–43°C). In a large mixing bowl or the bowl of a stand mixer, sprinkle the instant yeast and sugar over the warm liquid and let sit 2 minutes. Whisk in the egg and softened butter until combined.
- 2
Add dry ingredients and mix
Add the flour and salt to the bowl. If using a stand mixer, fit with the dough hook and mix on low speed until the flour is fully hydrated (about 2–3 minutes), then increase to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, stir to form a shaggy dough, then transfer to a lightly floured surface and knead 8–10 minutes until smooth.
- 3
Enriched Butter Stripe / Folding Layer
- 4
Prepare butter mixture
While the dough is rising, combine the room-temperature 8 tablespoons butter, brown sugar, vanilla, and a pinch of salt in a small bowl. Beat with a fork until smooth and spreadable. Chill briefly if it becomes too soft.
- 5
Roll and layer
When the dough has doubled, gently deflate it and turn it onto a floured surface. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/4 inch thick. Spread the prepared butter mixture evenly over the dough, leaving a 1/2-inch border on one long edge.
- 6
Create the split top shape
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam and the ends to seal. With a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1-inch thick). For the classic split top look, take each piece and, using a sharp knife, cut halfway through the top of the round (don’t slice all the way through) to create a split that will open during baking. Alternatively, press each piece slightly flat and press down a shallow groove across the center with the back of a knife.
Shaping & Proofing
- 7
Arrange on baking sheet
Line two baking sheets with parchment. Place the prepared buns cut-side up, leaving about 1.5–2 inches between them to allow expansion. Cover loosely with lightly greased plastic wrap or a clean towel and let proof until puffy and nearly doubled, about 30–45 minutes depending on room temperature.
Egg Wash & Bake
- 8
Preheat and egg wash
Preheat the oven to 375°F (190°C). Whisk together the egg yolk and 1 tablespoon milk to make the egg wash. Gently brush the tops of the buns with the wash, taking care not to deflate them. Sprinkle pearl sugar over the tops for a sweet finish or a pinch of flaky sea salt for a savory-sweet contrast.
- 9
Bake
Bake the buns in the preheated oven for 14–18 minutes, rotating the pans halfway through, until the tops are deep golden and the internal temperature reaches about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last few minutes.
- 10
Cool
Remove the buns to a wire rack and cool for at least 15 minutes before serving. The split tops will open and show the enriched butter layers inside.
