Following the soft milk buns recipe, you get buns that are great to enjoy on their own or filled with jam, chocolate, and so on.
The combination with savory fillings is also delicious, creating a tasty contrast between the delicately sweet dough and savory elements like cold cuts.
They can be served at breakfast, as a snack, or even at children’s parties.
A nice idea is to sprinkle the surface of these buns with sesame seeds or poppy seeds before baking, which gives them a more intense flavor and makes them particularly attractive in the breadbasket.
Learning to make them at home is really useful as well as simple, and today I leave you my recipe.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 667.76 (Kcal)
- Carbohydrates 113.90 (g) of which sugars 27.06 (g)
- Proteins 18.96 (g)
- Fat 17.70 (g) of which saturated 10.60 (g)of which unsaturated 6.44 (g)
- Fibers 3.13 (g)
- Sodium 796.71 (mg)
Indicative values for a portion of 208 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
- 2 3/4 cups all-purpose flour
- 1 cup bread flour
- 2/3 cup sugar
- 1 1/5 cups milk
- 1/4 cup butter (softened)
- 1 3/4 tsp dry yeast
- 1 1/2 tsp fine salt
- 1 egg (to glaze the buns)
- 3 1/3 tbsp milk (to glaze the buns)
Tools
- Kitchen Scale
- Silicone Kitchen Brush
- Baking Tray for oven
Preparation
In a bowl, combine the sifted flours, sugar, dry yeast, and softened butter pieces, and work them in by incorporating the slightly warmed milk.
It is important not to overheat the milk, as it would kill the bacteria that activate the leavening process.
Knead the dough for 10 minutes, add the fine salt, and continue kneading for at least another 5 minutes.
At this point, form a ball and let it rise in a floured bowl.
Cover the surface of the dough with cling film in contact and the entire bowl with a towel.
Leave to rise for about 2 hours, or until doubled in volume, in a place not exposed to drafts.
After this time, take portions of the dough, weighing them with a kitchen scale, into balls of 2.8 oz. I usually make smaller buns of 1.8 oz, medium ones of 2.8 oz, or elongated ones of about 3.5 oz each.
With the 2.8 oz size, you will get exactly 11 buns.
Everyone can choose the size they prefer, starting from even 1 oz.
To achieve a smooth shape, flour the palm of your left hand and use the fingers of your right hand to pull the dough and seal the edges together (video).
Then place the buns on a baking sheet lined with parchment paper, making sure that the part where the edges were joined is the base.
Wet the surface of the buns with milk only and let them rise in the switched-off oven for about 30 minutes.
Then remove the tray from the oven and preheat it to 350 degrees Fahrenheit static function.
Brush the buns with a beaten egg diluted with 1-2 teaspoons of milk using a silicone brush. Bake for about 16-18 minutes in the center of the oven.
After this tray containing 9 buns, I baked the remaining 2, which I kept in the fridge during the baking time of the previous ones.
Let them cool on a wire rack.
The soft milk buns recipe is thus completed.
Storage
closed in a food bag for a couple of days.
closed in a food bag for a couple of days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by me personally. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by me personally. To view the recommended products click here.
