CHINESE MILK BUNS
“Craved these super soft delicious buns today, with some honey butter.”
- Starter:
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons all-purpose flour
- Dough:
- 2½ cups all-purpose flour
- 2 tablespoons milk powder (not Cremora etc. – real milk powder)
- ¼ cup sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- ½ cup milk, slightly warmed
- 1 large egg
- ¼ cup butter, melted
- 1 egg, whisked, for brushing
- Honey butter:
- ½ cup soft butter
- ¼ cup honey
- ¼ teaspoon cinnamon
Starter:
Combine starter ingredients in a saucepan over low heat. Stirring constantly, to form a loose roux and then whisk thoroughly (forming lines when whisking) in the bottom of the pan. Remove from heat and let cool.
Dough:
Whisk together flour, milk powder, sugar, salt and yeast. Mix together milk, egg, melted butter and starter. Pour mixture over flour. Knead together till a dough forms. Dough will be sticky, thus keep kneading till it comes together. Keep kneading till smooth and not sticky anymore. Place dough in lightly oiled bowl. Cover with cling film. Place in a warm place to rise for about 60 – 90 minutes. Press down. Divide into 10 even balls. Place balls into a prepared pan. Cover with plastic and return to warm area for 40 – 50 minutes until fluffy.
Pre-heat oven for 10 minutes to 180°C.
Just before baking, brush dough buns with a beaten egg.
Bake for 20 – 25 minutes. Allow to cool in pan for 10 minutes, then flip out.
Honey butter:
Whip all ingredient for honey butter together till light and fluffy. Serve with buns.
Note:
You must use real milk powder.
Recipe and photos: Nicolette Papas
