Go Back
Print

Japanese milk buns

These little buns are delicious with butter and jam but they work really well for eggs Benedict too!

Servings 12

Ingredients

For tangzhong

  • 25 g strong bread flour
  • 100 ml full fat milk

For a dough

  • 350 g strong bread flour
  • 2 tsp dry yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 175 ml fresh cream
  • 1 egg
  • 40 g soft unsalted butter
  • 1 egg to glaze

Instructions

To make tangzhong

  1. Mix the flour and milk well and slowly heat up in a small pan. Stir continuously until it is tick and has no lumps. Set aside until cooled.

To make a dough

  1. Place flour with yeast, sugar and salt in the bowl of a food mixer. Mix together.

  2. Add an egg, butter, cream and cooled tangzhong.

  3. Mix the dough with the dough hook attachment for about 5 min on medium speed until the dough is elastic.

  4. Transfer the dough onto floured surface and form a ball. Place in the oiled bowl, cover with cling film and leave in warm place until doubled in size - about 45 min.

  5. Transfer onto the floured surface again and knead for few min. Form a long sausage and divide into 12 pieces. Roll each piece into a little ball.

  6. Place in the tin (originally it is baked in a square tin, I had round on hand so used that). The balls should have a little space between them to allow them to grow a bit. Cover with tea towel and leave in a warm place for about 30-40 min.

  7. Lightly beat one egg and glaze risen buns.

  8. Bake in the 180C oven for 30 min until golden. When ready, transfer onto wire rack to cool down.

  9. Best eaten the same day but they are perfect toasted the next day also.