For a while we had been trying to make milk buns, just like the ones we find in bakeries in Brazil. But we could never get it right. Until we found this recipe!
Perfect milk buns made at home. Does it get any better than that?
- 1.2 lb (550g) all-purpose flour
- 3 oz (90g) sugar
- 1.7 oz (50g) powdered milk
- 0.5 oz (16g) yeast
- 0.25 oz (7g) salt
- 2 eggs (1 for dough and 1 for brushing)
- 1.7 oz (50g) unsalted butter
- 10 fl oz (300ml) milk
- Place all ingredients in the bowl of a stand mixer fitted with a dough-hook attachment. Mix on medium speed for 15 minutes.
- Grease a bowl with vegetable oil and transfer dough to it. Brush dough with vegetable oil and cover the bowl with plastic wrap.
- Let it rest (in a warm place) until it doubles in volume.
- Dust a working surface with flour and tip the risen dough on it. Shape it into a log and cut it in 16 pieces of the same size (start by cutting in half, then each half in half again untill you have 16 pieces - this is the easiest way).
- Open each piece of dough with a rolling pin to a size of around 7 inches long and 3 inches wide, then roll it onto itself, like you make it with a crescent roll.
- Place each rolled bun side by side in a greased baking pan - we used a 15in x 10in (38cm x 25cm) baking pan.
- Let them rest until doubled in size (40 minutes to 1 hour).
- Preheat oven to 400F (200C).
- Beat remaing egg and brush buns with it.
- Bake for 20 minutes at 400F (200C)
- Remove from oven and place buns on a cooling rack.
And try to hold back from eating them all while still warm 🙂