Sweet Milk Buns

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Recipe from My Mind Patch, method adapted to kneading by stand mixer

Yield : 9 buns in 18cm square pan (I used an 8″ square)

Ingredients (all at room temperature)
150g whole milk
20g condensed milk (I used condensed creamer)
3/4 tsp instant dry yeast

225g bread flour
25g top/cake flour
40g fine sugar
25g beaten egg
1/4 tsp salt

30g unsalted butter

Some flour for sprinkling on bread top

A 7 or 8″ square pan, lined with grease proof

parchment paper

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Directions:
1. Place milk/condensed milk mixture in the mixer bowl sprinkle dry yeast over the surface without stirring it. Cover with a lid and let it stands for about 15 minutes to activate the yeast.

2.  Pour all the rest of the ingredients into a mixing bowl, except the butter. Start mixing with a dough hook at low speed. After a dough is formed, add the soften butter and continue kneading until the dough is tacky but not sticking to the sides of mixer bowl but should still stick to the bottom; if it is not, then you may have added too much flour or too little water. I probably knead for 10 minutes on low speed before the dough is ready.

3. Let it proof in the mixing bowl until doubled in size. Remove on to a lightly floured worktop and degas by gently flattening it.

4. Divide into 9 equal portions and shape into a ball. Place in the prepare baking pan and spray some water on the buns and sprinkle some flour on the top.

5. Leave to rise again until almost to the rim.

6.  Preheat your oven to 180C, put in your buns and reduce heat to 160C and bake for 10 minutes before reducing temperature further to 140C and continue baking for another 10-12 minutes.  Mine took another 15 minutes to bake to the desired color.

7. Remove from the pan immediately after cooked and allow to cool on rack.

milk and condensed creamer in mixer bowl

milk and condensed creamer in mixer bowl

Sprinkle in yeast and allow to activate

Sprinkle in yeast and allow to activate

After kneading, proof dough in bowl, covered

After kneading, proof dough in bowl, covered

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Until doubles in size

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Remove and place on lightly floured worktop, gently de-gas.

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Divide into 9 portions and shape into round….place into prepared pan

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spray some water on the buns and dust some flour on the top, leave to proof for 2nd time

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Ready to bake

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Once baked, remove from pan immediately and allow to cool on rack

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Soft and fluffy…perfect with a slather of butter and a cuppa coffee…enjoy!

2 Comments »

  1. Brenda said

    Hi Jeannie,

    Like your bread so much that I wish I could make it. However, I have a few questions below hope you can help.

    1. Can I use active dried yeast instead of instant dried yeast?
    2. Which model of mixer are you using? and at what speed? and for how long?

    Thank you.

    Brenda.

    Like

    • jeannietay said

      Hi Brenda,

      Thank you for visiting. I used a Kenwood Kmix and you can use any type of dried yeast to make this bread. Knead until the dough pulls away from the bowl and is smooth then it’s ready to proof. Usually for bread dough I knead on low-medium speed. I don’t time it.

      Like

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