Milk buns with low glycemic index flour, great for the whole family, are super soft and fluffy like a cloud! These milk buns are perfect for both savory and sweet fillings and will win you over at the first taste, I guarantee it! Now hurry to the kitchen and get your hands in the dough!
Other low glycemic index recipes
- 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 Milk Buns with Low Glycemic Index Flour
- 3 1/4 cups low glycemic index flour
- 1 cup cup partially skimmed milk
- 3 tbsps extra virgin olive oil
- 1 1/4 tsp dry yeast
- 1/3 tsp fine salt
- 1 pinch erythritol
Useful Tools
- Kitchen Scale
- 2 Bowls
- Stand Mixer
- Pastry Board
- Plastic Wrap
- 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 (to one side), sugar and yeast (to the other side) and mix quickly with a finger.
Then add the milk and oil, attach the dough hook and turn on the stand mixer, let it run at speed 2 for 8 minutes, then turn it off.
Transfer the dough to the pastry board, quickly shape it into a ball, place it in a glass bowl and cover with plastic wrap, put it in the oven (turned off and closed) to rise until it triples in volume (if it’s warm, it will triple in less than 2 hours, otherwise it will take a little longer).
Once the dough has tripled in volume, take it back, place it on the pastry 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, flatten it slightly, fold it over itself from the long sides and roll into small sausages.
Place each bun on a baking sheet lined with parchment paper and place 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 nicely golden on the surface), once cooked, turn off the oven; open it and let the buns cool this way, once cold they are ready to enjoy!
NOTES & ADVICE
The rising times mentioned above may be indicative because it greatly depends on the outside temperature, if it’s cold outside it will take longer, whereas if it’s warm outside it will take less time, you should adjust by checking the growth of the dough.
These buns will have a crispy outer crust right out of the oven, but once completely cold they will become super soft!
Once cold, you can freeze them to have a stock always available.
They can be filled with both savory and sweet fillings.
They are perfect for kids’ school snacks!
