sweet milk buns

To be honest, I am not really sure why these are called “sweet” buns because they are not really that sweet. What they are, though, is super soft.

I have to admit that ever since I started baking my own breads, I have been looking out for recipes that produce soft breads because, well, we love them!

I decided to try making these buns today. Since I really like the process of making the bread from scratch, I hand-kneaded the dough. Of course, you can use your mixer or bread maker to do the work for you if you wish, and shape and proof before baking.

To start, warm the milk and condensed milk until it is between 28 to 38°C. Sprinkle the yeast over the surface of the milk. Do not stir. Cover with cling film and let this stand for about 15 minutes.

Place the flours, sugar and salt in a big bowl. Mix to combine.

Add the milk/yeast mixture and egg.

Stir in one direction until the ingredients form a lump.

Cover the bowl with cling film and allow the dough to rest for 10-15 minutes so that the liquid is absorbed by the flour.

Knead the very sticky dough for about 10 minutes, or until the dough becomes smooth and elastic. I use my Tovolo Silicone Pastry Mat for this because it is huge which provides me with a lot of work surface, and it does not shift around while I am kneading the dough. Plus! The mat is made of non-stick silicone material so it makes kneading easier!

Flatten the dough and add the butter.

Continue kneading for another 10 minutes or so, or until the dough has reached the windowpane stage. It will be rather disgusting to begin with because the butter will get everywhere but it will come together eventually. It is worth every bit of effort, trust me.

Place the dough in a lightly oiled bowl, spray with a little water, cover with a damp piece of cloth and rest the dough until it doubles in size. This should take about an hour, maybe more. Leave it alone until it has doubled.
Note: I placed my dough (covered) in my oven at 35°C.

Place the dough on a pastry mat or work surface. Punch it to let the air out.

Divide the dough into 9 pieces, about 55-60g each.

Shape into balls. Pull the sides and tuck underneath (repeat a few times) until you get a smooth top. Pinch to seal at the bottom.

Roll to make round balls.

Place the balls in a greased and lined 8×8-inch square pan.

Spray with a little water and place it back into the oven (35°C) for about 40 minutes, or until the dough has almost reached the top of the pan.

Remove the tray from the oven, preheat it to 180°C. Sieve some flour onto the buns.

Once the oven has been preheated to 180°C, reduce the temperature to 160°C and bake the buns for 10 minutes, followed by 150°C for 10-12 minutes. The tops of the buns should be slightly brown.

Remove the buns from the pan immediately (by holding on to the sides of the baking paper and lifting them up) and place on a wire rack to cool.

You have now made some of the softest and fluffiest buns ever.

It is time to bring out the butter (and kaya, maybe?) and dig in!

Sweet Milk Buns
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Ingredients
  1. 150g whole milk
  2. 20g condensed milk
  3. 3/4 teaspoon instant dry yeast
  4. 225g bread flour
  5. 25g cake or top flour - I used cake flour
  6. 40g caster sugar
  7. 25g egg, beaten
  8. 1/4 teaspoon salt
  9. 30g unsalted butter
  10. extra flour for sprinkling on top of bread
Instructions
  1. To start, warm the milk and condensed milk until it is between 28 to 38°C. Sprinkle the yeast over the surface of the milk. Do not stir. Cover with cling film and let this stand for about 15 minutes.
  2. Place the flours, sugar and salt in a big bowl. Mix to combine.
  3. Add the milk/yeast mixture and egg. Stir in one direction until the ingredients form a lump.
  4. Cover the bowl with cling film and allow the dough to rest for 10-15 minutes so that the liquid is absorbed by the flour.
  5. Knead the very sticky dough for about 10 minutes, or until the dough becomes smooth and elastic.
  6. Flatten the dough and add the butter.
  7. Continue kneading for another 10 minutes or so, or until the dough has reached the windowpane stage.
  8. Place the dough in a lightly oiled bowl, spray with a little water, cover with a damp piece of cloth and rest the dough until it doubles in size. This should take about an hour, maybe more. Leave it alone until it has doubled.
  9. Note: I placed my dough (covered) in my oven at 35°C.
  10. Place the dough on a pastry mat or work surface. Punch it to let the air out.
  11. Divide the dough into 9 pieces, about 55-60g each.
  12. Shape into balls. Pull the sides and tuck underneath (repeat a few times) until you get a smooth top. Pinch to seal at the bottom. Roll to make round balls.
  13. Place the balls in a greased and lined 8x8-inch square pan.
  14. Spray with a little water and place it back into the oven (35°C) for about 40 minutes, or until the dough has almost reached the top of the pan.
  15. Remove the tray from the oven, preheat it to 180°C. Sieve some flour onto the buns.
  16. Once the oven has been preheated to 180°C, reduce the temperature to 160°C and bake the buns for 10 minutes, followed by 150°C for 10-12 minutes. The tops of the buns should be slightly brown.
  17. Remove the buns from the pan immediately (by holding on to the sides of the baking paper and lifting them up) and place on a wire rack to cool.
Adapted from mymindpatch
Adapted from mymindpatch
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/