Milk Buns are one of my favorite types of bread. It is light, soft and melts in your mouth. It has a slight sweet taste to it but it is a perfect balance of sweet and savoury.
This Milk Bun recipe uses the Tangzhong method, a cooked gelatinous mixture that replaces a portion of the flour in the recipe. Using this method results in a softer bread that stay fresh longer as well.
These Milk Buns are great for pretty much everything considering it is not too savoury or too sweet. You can have it as a dessert with some condensed milk, or some jam or Nutella, but you can also have it with butter, cream cheese or level it up a little and make some garlic bread or even use it as slider buns! The possibilities are endless.
- 3 tbsp Water
- 3 tbsp Milk
- 2 tbsp Flour
- 1 tbsp Yeast
- ½ cup Milk, warm
- ¼ cup Sugar
- 2½ cups Flour
- 1 tsp Salt
- 1 pc Egg
- ¼ cup Butter
- Put all 3 ingredients into a small pot.
- Bring the pot over medium heat and constantly whisk the ingredients together.
- Turn the heat off when the mixture has a gummy texture and it has come together.
- In a mixer mixing bowl, add the warm milk, sugar and yeast, mix it with a spoon and let it sit for 5mins to activate the yeast.
- Add the remaining ingredients and using the hook attachment, mix the dough for about 10mins, until it is strong and smooth.
- Shape the dough into a smooth ball, cover it with plastic wrap and proof for 1 hour.
- Remove the dough from the bowl, flatten it out and divide it into 9 equal pieces.
- Shape each piece into a smooth ball. (Watch youtube video for visual explanation)
- In a square baking pan with parchment paper, place the 9 balls, cover it with plastic wrap and proof it for another 30mins.
- Once it has doubled in size, brush the top with milk.
- Bake it in the over at 180°C/350°F for 20mins. Serve it and enjoy!
- Mix the dough in the mixer really well. The gluten needs to develop and the dough needs to be strong.
- Proof the dough until it doubles in size for fluffier buns.