These soft homemade buns are sweet, fluffy, and ideal to be eaten at any time. With a dusting of powdered sugar and milk powder on the top, each bun is as light as a marshmallow and will melt in your mouth.
This recipe is inspired by Japanese milk buns but, unlike other Japanese bread, does not require a roux starter. The fluffiness comes from the use of heavy whipping cream, so don’t omit it!
Ingredients
• 2 cups bread flour
• 2 tablespoons granulated sugar
• 1 teaspoon instant yeast
• 1 pinch salt
• 1/2 cup milk
• 1/4 cup heavy whipping cream
• 1 1/2 tablespoons unsalted butter, softened
• 1/2 tablespoon icing sugar
• 1 tablespoon baking milk powder
Method
- Add the flour, sugar, yeast, salt, milk and heavy whipping cream to a mixing bowl. Combine well with a spatula.
- Using a dough hook, knead the dough with a stand mixer on medium-high speed for five minutes or until smooth. Add the softened butter and keep kneading at the same pace for 10 minutes or until the dough is smooth and elastic.
- Cover the dough with a cloth or plastic wrap and let it rise in a warm area for 45 minutes or until it has doubled in size.
- Transfer the dough to a floured surface and gently press to release the air from it.
- Divide the dough into 16 equal portions and shape each into a smooth ball.
- Place the dough balls into a 20cm baking pan, evenly spaced. Lightly cover with plastic wrap and allow to rise for a further 30 minutes.
- Meanwhile, combine the sugar and milk powder in a bowl and mix well. Set aside.
- Preheat the oven to 155°C. Dust the risen dough with sugar and milk powder mixture, then bake for 25 minutes until golden brown.
- Remove and allow to cool before serving.
Tip: The buns can be stored in an airtight container or plastic bag at room temperature for up to three days, or in the fridge for up to five days.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.