Milky Soft Buns
- 60 gram buttermilk
- 60 gram warm milk (~40C)
- 4 gram instant yeast ( use 5gram if it’s winter)
- 40 gram unsalted butter, melted
- 35 gram sugar ; 5gram sugar (total 40 gram sugar)
- 3 gram salt
- 1 egg
- 200 gram bread flour
- 60gram all purposed flour
- Put yeast in 60 grams milk+ yeast+ sugar, mix well and let it sit for 10 mins ( to allow the yeast to bloom, and this step to show how fine your yeast is)
- In a big bowl, mix together the flour, salt. Beat the egg into the butter milk/butter/yeast mixture, then pour all the liquid ingredients into the dry. Knead it together with your hands or a dough hook until smooth, elastic and silky, adding extra milk/water if it seems a bit too dry. Cover the bowl in clingfilm and leave in a warm place to rise – either overnight in the fridge, or out in a warm kitchen for an hour to an hour and a half to double in size.
- If your dough was raising in the fridge over night, make sure it is at room temperature , get it out of the fridge 1hr before
- Punch the dough down with your hands to release the air, then knead again quickly (~ 2,3 mins). Work out how many buns you want and divide the dough into that many bits, rolling them into balls. (at this step you can put any filling that u like, i filled ’em with some homemade jam, creamcheese, or even savory filling like paté, cheddar and shreddered roast chicken )
- Line a baking sheet. Line up your bun-balls, close to each other but not quite touching. Cover with a wet tea towel and leave to raise again for 30 minutes.
- When you’re ready to bake, preheat the oven to 180C – . Brush the buns with egg wash ( 1 egg beaten with a plash of milk and a teaspoon of honey for a stick sweet surface)
- Bake for 20-25 minutes (depend on your buns size) until slightly golden.