Sweet Milk Buns Recipe

Sweet Milk Buns Recipe:-There are pictures that show you how to make these sweet milk buns. It turned out soft, slightly chewy, milky, and sweet. The recipe is simple and only calls for a few ingredients. You should know that I love buns so much that I make them all the time. Making homemade buns is one of my favourite things to do. They smell great and taste great too. I tried making brioche at home and thought they were the best buns ever. I’m going to save that recipe for future use. But I made these buns yesterday, and now I think they are the best.

Sweet Milk Buns Recipe

Ingredients for Sweet Milk Buns:

  1. All Purpose Flour / Maida – 2 cup + ½ cup for kneading
  2. Dry Yeast – 1.5 tsp
  3. Egg – 1
  4. Milk – ½ cup / 120 ml
  5. Butter – 50 grams melted
  6. Sugar – ½ cup / 100 grams
  7. Warm Water – 1 tbsp for activating yeast

For the Paste:

  1. All Purpose Flour / Maida – 2 tbsp
  2. Milk – ½ cup

For Egg Wash:

  1. Egg – 1
  2. Milk – ¼ cup
  • These delectable milk buns are prepared using a tangzhong starter.
  • However, I deviated from the usual method by using a paste made from flour and milk instead of the traditional flour and water.
  • These bread or buns are alternatively referred to as Hokkaido bread.
  • In the near future, I will disclose a bread recipe employing this technique.

Also Read:-Best Ever Muffins

Sweet Milk Buns Recipe
Sweet Milk Buns Recipe

The recipe for sweet milk balls

  • To make the paste first, put flour and milk in a sauce pan and heat them over low heat until the mixture turns into a paste. Take it out and put it somewhere to cool.
  • Add the yeast to a bowl with warm water. Let it sit for about 5 minutes to let the yeast rise.
  • Put the cooked flour paste in a bowl. Add the sugar, egg, ½ cup of milk, melted butter, and yeast liquid. Be sure to mix the ingredients really well.
  • Fill a large bowl with flour. Add this sweet liquid to the flour and mix it together. Knead the dough until it is sticky.
  • Put the dough somewhere safe and cover it. Wait 1.30 to 2 hours for it to double in size.
  • Now add more flour and work it into a smooth, soft dough for about 10 minutes.
  • Split it up into equal parts.
  • Roll up a piece of it into a smooth ball.
  • Place it on a baking sheet lined with parchment paper and cover it with plastic wrap. Set it aside for about an hour or until it grows twice as big.
  • Warm the oven up to 180 degrees C for the last 10 minutes of the proofing stage.
    Now make egg wash by mixing egg and milk together. Paint the buns all over with this egg wash.
  • Put this in the oven and bake it for 25 to 30 minutes, or until the top is golden.
    Take it out and wait five minutes for it to cool down.

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