Why I ONLY Make Buns in a Jar Now... 🤯#recipes #usa #fyp

Ingredients

Most quantities are not specified in the subtitles.

• Butter — a whole bag (softened by soaking in boiling water for ~5 minutes)
• Milk — to be strained through cheesecloth
• Egg yolks — strained through cheesecloth
• Dry yeast — a little
• Sugar — a spoonful
• Flour — added in stages; “more flour” later
• Vinegar — a splash
• Salt — a little
• Baking powder — a little
• Egg — beaten (for brushing)
• Sesame seeds — for sprinkling

Equipment and prep

• Large jar (used as the main mixing container)
• Cheesecloth (to strain milk and egg yolks)
• Tray lined with baking paper
• Work surface/table for turning and shaping dough
• Oven (baking step; temperature not specified)
• Usual small tools implied: bowl/fork for beating egg, utensil to pour boiling water

Step-by-step method

1. Soften the butter: soak the bag of butter in boiling water for about 5 minutes.
2. Transfer softened butter into a large jar.
3. Pour milk through cheesecloth into the jar so it’s “smooth and clean.”
4. Strain egg yolks through the cheesecloth into the jar as well.
5. Mix these together well.
6. Add a little dry yeast and a spoonful of sugar to the jar.
7. Add flour into the jar and mix slightly.
8. Let this mixture sit for 20 minutes.
9. After 20 minutes, pour in a splash of vinegar.
10. Add salt, a little baking powder, and more flour.
11. Knead everything until you get a smooth, elastic dough that feels soft and slightly springy.
12. Let the dough rest for 40 minutes.
13. Turn the dough onto the table, cut into equal pieces, and shape each piece into a smooth ball.
14. Place buns on a tray lined with baking paper and let them rise again for 15 minutes.
15. Brush buns with beaten egg and sprinkle with sesame seeds.
16. Bake for 30 minutes. (No oven temperature specified in the subtitles.)

Technique cues and chef tips

• Softening butter in boiling water (in the bag) is presented as the key trick.
• Use a jar to combine ingredients and do the initial mixing; strain milk and egg yolks through cheesecloth for smoothness.
• Allow a 20-minute rest of the initial mix before adding vinegar and finishing the dough — this sequence is part of the “buns in a jar” method.
• Knead to a smooth, elastic, slightly springy dough.
• Rest/proof times given: 40 minutes (bulk rest) and 15 minutes (final proof).
• Finish with an egg wash and sesame seeds before baking.

Common mistakes / cautions

• The subtitles do not list explicit mistakes or food-safety instructions.

Plating / serving

• No specific plating or serving suggestions were given beyond using sesame seeds as a topping.

Variations

• None discussed in the subtitles.

Presenter / source

Video title: “Why I ONLY Make Buns in a Jar Now… 🤯 #recipes #usa #fyp” Referenced source in the subtitles: “a famous French baker” (unnamed)