Soft, airy milk buns with a delicate golden crust — exactly the kind that beg to be served at breakfast with tea or coffee. The method is wonderfully straightforward: mix the dough, let it rise, shape 6 buns, and bake quickly with convection and a touch of steam for an elegant rise.
Ingredients
- 10.6 oz | 300 g flour
- 0.7 oz | 20 g sugar
- 0.3 oz | 8 g yeast
- 0.4 oz | 10 g salt
- 0.6 cup | 140 ml milk
- 0.7 oz | 20 g unsalted butter, melted
Step-by-Step Recipe
- Combine the yeast, sugar, and milk. Stir until fully dissolved.
- Add the flour, salt, and melted butter. Knead into a smooth, elastic dough.
- Transfer the dough to a bowl, cover, and let it rise in a warm place for at least 1 hour.
- Turn the risen dough out onto a work surface and divide it into 6 equal pieces.
- Shape each piece into a ball. Use a drinking straw to make a small indent in the center of each bun.
- Cover the buns with a towel and let rest for 15 minutes.
- Preheat the oven to 392°F | 200°C on convection. Lightly dust the buns with flour and transfer them to a baking sheet.
- Place the baking sheet in the oven, splash a little water onto the oven floor, and close the door immediately.
- Bake for 5–8 minutes until golden brown. Transfer the buns to a wire rack and cool slightly.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For consistent results, use a kitchen scale: measure the yeast and salt precisely.
- If you are hesitant about splashing water onto the oven floor, place a metal tray on the lower rack and pour in 1 cup | 240 ml of boiling water as soon as the tray goes in.
- Room-temperature milk works best; milk that is too cold will slow the dough’s rise.
- For a deeper crust flavor, brush the buns lightly with melted butter instead of dusting with flour right after baking.
- They are best served warm: with butter, honey, jam, or cream cheese.
FAQ
Can I bake them without convection and steam?
Yes. Bake on conventional mode at 410°F | 210°C for 8–10 minutes. For steam, place a metal pan with boiling water on the lower rack or mist the oven walls with water before baking.
Which yeast works, and how do I substitute fresh yeast?
Both active dry and fresh yeast work well. Instead of 0.3 oz | 8 g dry yeast, use about 0.9 oz | 24 g fresh yeast (three times as much). Dissolve it with the sugar in the milk until smooth.
Why make an indent in the center with a straw?
The small indent helps the bun rise evenly and gives it a neat bakery-style shape.
Nutrition per 1 bun
| Calories | ≈ 235 kcal |
| Protein | ≈ 5.8 g |
| Fat | ≈ 4.3 g |
| Carbohydrates | ≈ 42.5 g |
| Sugar | ≈ 4.5 g |
| Fiber | ≈ 1.5 g |
| Sodium | ≈ 667 mg |