THE BEST MILK BUNS RECIPE.

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Milk buns are delicious, and typically easy to make, with few, readily available ingredients. This recipe will yield soft, spongy, and the most delicious buns you have ever tried. I have made buns many times, and every time I always tweak my recipe for different results. The aim is to get that strong, satisfying, milky burst of flavour with every bite. And so far, this is my go-to milk buns recipe.

Ingredients for the best milk buns recipe.

Flour. The best flour for making buns is whole wheat flour and all-purpose flour because they have high protein content. When exposed to liquid, flour will develop gluten, protein bonds that enhance dough extensibility.

Sugar. Sugar is used as a sweetener. It is also used to speed up yeast reactivation. You can use coconut sugar, honey, maple syrup, granulated sugar or brown sugar.

Milk. Fresh whole milk works best. Good substitutes are almond milk, coconut milk, oat milk.

Instant or active dry Yeast. Instant yeast can be added directly to flour without necessarily soaking it in warm liquid. On the other hand, dry yeast has to be soaked in warm liquid to reactivate it. A pinch of sugar will quicken the process since it feeds the yeast.

Salt.

Butter. Butter makes the buns softer while also increasing a buttery taste.

Double cream.

Milk Powder.

Egg and milk wash. This is brushed on pre-baked buns to give a nice golden shiny appearance to the buns.

How to activate yeast when making milk buns.

In a small bowl, pour warm milk and sprinkle dry yeast over the warm milk, then add sugar and stir. When yeast hits warm liquid it reactivates. Adding sugar, feeds the yeast thus, quickening the reactivation process. You will notice foam on top, which is confirmation that the yeast is alive. Let it sit for up to 10 minutes before using.

Where to get instant or active dry yeast.

You will find packets of yeast in most supermarkets, mostly at the flour and dry foods or at the spices aisle. You can also buy yeast online under the dry foods or baking supplies section.

Why it is important to chill the dough( Proofing).

Yeast acts as the leavening agent in milk buns. What happens is, yeast will metabolize turning the starches and sugars into alcohol and carbon dioxide gas. Carbon dioxide makes the dough rise, which is why you will find the dough double the original size.

I normally proof my dough, covered, and refrigerated for at least 6 hours, but one to two hours is okay.

There is no need to refrigerate bread dough if you are chilling it for a few hours. Lightly poke a proofed dough to know if it’s ready, it should bounce back just a little.

Kneading the dough.

Kneading the milk bun dough can be done by a stand mixer or by hand.

When kneading by hand, lightly flour your working bench to avoid sticking. Fold and turn the dough using the heals of your hands, lightly flouring at every turn, over and again.

It usually takes me about 7-15 minutes to do this. Note that it will take lesser time when kneading with a machine.

Kneading makes the gluten strands formed when flour is mixed with liquid to be stronger and elastic.

You will know the dough is ready when it is smooth with no lumps and does not break easily when stretched. When it reaches this point, stop immediately to avoid over kneading.

Tips for making the Best Milk Buns.

• Over kneading the dough can lead to tough and flaky milk buns.

• If you accidentally add too much liquid into the dough, counteract this by slowly upping the flour while kneading until the desired texture is achieved. However, be weary of over kneading.
• Always cover up the dough with a cling film and a wet towel to prevent air from gettin into contact with the chilled dough. Uncovered dough will develop a skin like texture on the exposed part , which will prevent the dough from rising.
• Instant yeast can be mixed directly with the dry ingredients, like you would baking powder or baking soda. If you are using dry yeast, reactivate it with warm liquid and a spoonful of sugar.
• To identify a well proofed dough, lightly poke with a finger. If the dough bounces back immediatelty, its not ready, if it does not bounce back, then that means it has been over proofed. A well proofed dough should bounce back just a little when poked.