Most buns are made with a yeast-based dough that gives rise to a lighter and fluffier texture than that of traditional breads. Buns vary regionally; in a basic recipe, the flour and yeast are combined with an amount of liquid (usually water or milk) to form a soft dough mixture, which is then left to rise (often more than once). The soft, pliable, aerated dough is then shaped into small round buns and left to rise again before baking. Flavourings such as spices, lemon peel, dried fruits can be mixed into the dough or pressed into the top at this stage.
