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Difficulty

Low

Milk buns

Name: Milk buns
Yield: 12 buns

Tender buns with a incredibly fluffy crumb and an irresistible milk aroma and taste

Bun dough

Caramelized milk

Ingredients

Yields

12 buns

Milk bun dough

280 g strong or bread flour
175 g whole milk
35 g butter
30 g egg yolk (2)
30 g vanilla or white sugar
20 g powdered milk or strong flour
20 g condensed milk or sugar
9 g fresh yeast
5 g salt

Assembly

150 g whole milk
20 g vanilla or white sugar
Neutral gloss

Directions

Prep. time

20m

Milk bun dough
- 280 g strong or bread flour
- 175 g whole milk
- 35 g butter
- 30 g egg yolk (2)
- 30 g vanilla or white sugar
- 20 g powdered milk or strong flour
- 20 g condensed milk or sugar
- 9 g fresh yeast
- 5 g salt
- In a bowl, mix the flour, milk, egg yolks, sugar, milk powder, condensed milk, fresh yeast and salt.
- Knead at medium speed for about 10-12 minutes until the dough is integrated and elastic.
- Then add the cold butter cut into small pieces and knead on medium speed until it is integrated into the dough.
- Then knead at medium speed for another 10 minutes until the dough is shiny and elastic and does not stick to the sides of the bowl.
- It is important to knead this type of dough very well, making sure that the gluten in the flour develops perfectly, as this will give our dumplings their characteristic sponginess and crumb. One way to check that the dough is well kneaded is to stretch out a small portion and place your finger behind it. If you can see your finger behind the dough membrane without it breaking, it will be a sign that it has been kneaded correctly.
- Finally, leave the dough to rise for 2 hours at room temperature or overnight in the fridge until it has doubled in volume.
Assembly
- 150 g whole milk
- 20 g vanilla or white sugar
- Neutral gloss
- When the dough has risen to triple its volume, turn it out onto our work surface, deflate it and divide it into twelve equal portions. We can do this with the help of a scale.
- Then, roll each portion into a ball shape and place them equally spaced in a greased or buttered mould of about 25 cm in diameter.
- Let the buns triple in size at room temperature for about 2-3 hours.
- The optimum fermentation temperature for this dough is 27º C. If you don't have a proofing chamber, you can replicate a similar environment in your unlit oven by placing a pan of boiling water in it. In this way we will achieve a suitable temperature and humidity for the correct fermentation of our dough.
- Meanwhile, in a glass, mix the milk and sugar and stir well until it is completely dissolved.
- Pour half of the milk mixture over the buns and bake at 150º C for 12 minutes.
- After this time, pour the other half of the milk mixture and bake for another 12 minutes.
- Afterwards, let them cool to room temperature and transfer them to a plate.
- Optionally, we can brush them with a little neutral gloss.
- Keep them in a cool, dry place and if they are not eaten the same day, cover them with cling film to prevent them from drying out as much as possible. It is advisable to eat them within 24 hours of baking as they tend to dry out over time.

Milk bun dough

280 g strong or bread flour
175 g whole milk
35 g butter
30 g egg yolk (2)
30 g vanilla or white sugar
20 g powdered milk or strong flour
20 g condensed milk or sugar
9 g fresh yeast
5 g salt

Assembly

150 g whole milk
20 g vanilla or white sugar
Neutral gloss

Milk buns

Milk bun dough

Assembly

Milk bun dough

280 g strong or bread flour
175 g whole milk
35 g butter
30 g egg yolk (2)
30 g vanilla or white sugar
20 g powdered milk or strong flour
20 g condensed milk or sugar
9 g fresh yeast
5 g salt

Assembly

150 g whole milk
20 g vanilla or white sugar
Neutral gloss

Semlor buns

Parisian brioche with coconut cream

Brioche Nanterre

Bun dough

Caramelized milk

Milk buns

Milk bun dough

Assembly

Milk bun dough 280 g strong or bread flour 175 g whole milk 35 g butter 30 g egg yolk (2) 30 g vanilla or white sugar 20 g powdered milk or strong flour 20 g condensed milk or sugar 9 g fresh yeast 5 g salt

Assembly 150 g whole milk 20 g vanilla or white sugar Neutral gloss

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Semlor buns

Parisian brioche with coconut cream

Brioche Nanterre

Milk bun dough

280 g strong or bread flour
175 g whole milk
35 g butter
30 g egg yolk (2)
30 g vanilla or white sugar
20 g powdered milk or strong flour
20 g condensed milk or sugar
9 g fresh yeast
5 g salt

Assembly

150 g whole milk
20 g vanilla or white sugar
Neutral gloss