I’ve been looking for a recipe to make Milk Buns at home for a long time, as I often buy them at the supermarket. I tried several, honestly, all from cooking sites or other blogs, but I was never completely satisfied.
Three days ago, however, I saw a photo in a Facebook group and thought “come on Bea, let’s try, one more time or less” so I decided to go for it. I’m glad I did because now I have the recipe for super soft milk buns just the way I like them, and I have homemade breakfast or snack ready. We can add jam or hazelnut cream, as in my case, or simply leave them plain.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 6 Minutes
- Preparation time: 20 Minutes
- Portions: 16 buns
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 217.95 (Kcal)
- Carbohydrates 34.33 (g) of which sugars 9.66 (g)
- Proteins 5.38 (g)
- Fat 7.12 (g) of which saturated 1.28 (g)of which unsaturated 5.29 (g)
- Fibers 0.90 (g)
- Sodium 2.44 (mg)
Indicative values for a portion of 18 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 16 Milk Buns
- 2/3 cup sugar
- 7 tbsp vegetable oil
- 2 eggs
- 1 tsp fresh yeast
- 1 1/4 cups milk
- 1 packet vanillin
- 2 1/3 cups all-purpose flour
- 2 1/3 cups Manitoba flour
Tools for Milk Buns
- Stand Mixer
- Oven
- 1 Saucepan
- 1 Tea Towel
- 1 Baking Tray
- 1 Parchment Paper
- 1 Small Bowl
- 1 Pastry Brush
Preparation of Milk Buns
We begin the preparation of the Milk Buns by dissolving the fresh yeast in about 1/2 cup of lukewarm milk.
Then add the sugar and a few tablespoons of flour, mix everything together and let it rest, covered with plastic wrap, for about 30 minutes.
After this time, we can continue the preparation. Pour the yeast mixture into the bowl of the stand mixer and add the eggs and a few more tablespoons of flour.
Let the stand mixer work and add the packet of vanillin, the vegetable oil, alternating with the flour until completely used up. Once you have a nice, soft, and rather sticky dough, let it rise for about 3 hours directly in the bowl covered with a tea towel.
You will see that now the dough has doubled in volume, so we proceed to create small loaves weighing about 2 oz each and place them on a baking tray covered with parchment paper. Space them apart because they will continue to rise and will need space. If you want, you can slightly oil your hands with vegetable oil to work the dough better.
Let the milk buns rise in the oven, covered with plastic wrap, for another two hours. Once this time has passed, we can proceed to baking.
Turn on the oven in static mode to 340°F and let it come to temperature. If you like, you can brush the surface with milk before baking them, as I did with mine. Bake the buns for about 15 minutes; they will be slightly golden on top like the ones in the picture.
Enjoy your meal!!!
Storage:
The super soft Milk Buns from this recipe can be stored in a cake container for up to two days, then they risk becoming hard.
How to enjoy the milk buns:
You can serve the buns simply as they are or, as I did, with hazelnut cream, jam, or fruit preserves. Alternatively, prepare a milk cream and fill them with it.
Tips:
If you liked these Milk Buns and want to prepare another leavened dessert at home, here is the recipe for my first Chocolate Chip Brioche
