Milk buns with low glycemic index flour, great for the whole family, are incredibly soft and fluffy like a cloud! These milk buns are perfect for filling with both savory and sweet ingredients and will win you over with the first bite, I assure you! Now hurry to the kitchen and start baking!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the milk buns with low glycemic index flour
- 3 1/4 cups low glycemic index flour
- 1 cup + 2 tbsp cups semi-skimmed milk
- 2 3/4 tbsp extra virgin olive oil
- 1 1/4 tsp dry yeast
- 1/2 tsp fine salt
- 1 pinch sugar (or erythritol)
Useful Tools
- Food scale
- 2 Bowls
- Stand mixer
- Rolling board
- Cling film
- Parchment paper
- Dough scraper
Preparation of milk buns with low glycemic index flour
In the bowl of the stand mixer, pour the ingredients in the following order: flour, salt (on one side), sugar, and yeast (on the other side) and mix quickly with a finger.
Then add the milk and oil, attach the dough hook and start the mixer, run it at speed 2 for 8 minutes, then turn it off.
Transfer the dough to the rolling board, quickly shape it into a ball, place it in a glass bowl and cover with cling film, put it in the oven (turned off and closed) to rise until tripled in volume (if it’s warm, it will triple in less than 2 hours, otherwise it will take a bit longer).
Once the dough has tripled in volume, take it out, place it on the rolling board, and divide it into 8 equal parts by cutting the dough with the dough scraper (use the scale to make pieces of equal weight).
Take each piece of dough, press it lightly, fold it over itself from the long sides, and roll it into small sausage shapes.
Place each bun on a baking sheet lined with parchment paper and put it back in the oven (turned off and closed) to double in volume.
Once the buns have doubled in volume, take them out of the oven, heat it to 356°F, and once it reaches the temperature, bake the milk buns, cook for 25 minutes (at the end of cooking, they should be well golden on top), once cooked, turn off the oven; open it and let the buns cool this way, once cool they are ready to enjoy!
NOTES & TIPS
The rising times indicated above may be indicative because it greatly depends on the external temperature; if it’s cold outside, it will take more time, whereas if it’s warm outside, it will take less time, adjust by checking the dough’s growth.
These buns will have a crispy outer crust when freshly baked, but once completely cool, they will become super soft!
You can freeze them once cool to always have a supply.
They can be filled either in a savory or sweet version.
They are perfect for children’s school snacks!
