Butter Buns



250g bread flour

25g cake flour

15g full cream milk powder

40g caster sugar

½ tsp salt

5g instant dried yeast

80ml full cream milk

80ml water

40g unsalted butter (soften at room temperature)

1 egg (whisked for egg wash)

Preparation Instructions:

  1. In a small bowl, add in instant dried yeast and water. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, cake flour, full crema milk powder, caster sugar and salt. Whisk to combine.
  3. Create a well at the centre. Pour in the yeast mixture, follow by full cream milk. Knead to a rough dough.
  4. Transfer the dough onto a working surface, continue to knead until well incorporated.
  5. Add in soften unsalted butter, knead until the dough become smooth and elastic.
  6. Transfer the dough into a large bowl and leave it in the cold oven for 1st round of proofing until doubled in size.
  7. Remove the dough from the oven, deflate it and divide into 10 equal portion, i.e. 52g each.
  8. Shape each dough into a ball and place on a lined baking sheet 2-inches apart from each other.
  9. Place the baking sheet in the cold oven again for 2nd round of proofing until doubled in size.
  10. Remove the baking sheet from oven and preheat the oven at 180C.
  11. Brush egg wash on top and sides of each dough and bake at preheated oven at 180C for 25 minutes.
  12. Remove from oven and leave to cool completely on wire rack.



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