Milk Buns

by Rose Pecci

These Milk Buns are lightly sweet and oh so very soft and fluffy! To make these buns, you’ll use the Tangzhong technique, a bread-baking method commonly used in Japan in which a portion of the recipe’s flour and liquid is cooked before it’s mixed with the rest of the ingredients. This will make your buns super light and soft.

Baked salted milk buns in a pan.

The grocery list.

Tangzhong is a Japanese technique that involves cooking a mixture of flour and liquid before adding the rest of the ingredients. This technique will result in soft, fluffy bread.

Tangzhong

  • Bread flour – The Tangzhong method requires that you cook a small portion of the recipe’s liquid and flour before mixing it with the rest of the ingredients. 
  • Water – Just a small amount of water will be used for the Tangzhong technique. 
  • Milk – Milk is the main liquid you’ll use for the Tangzhong portion of this recipe.

Dough

  • Milk – Use warmed milk to activate your yeast. 
  • Active dry yeast – Active dry yeast, as it says in the name, needs to be activated. As you’ll read in the instructions, you’ll do so by mixing it with warm liquid and allowing it to bloom for a few minutes. 
  • Bread flour – Bread flour will make your buns airy and chewy. 
  • Kosher salt – A bit of salt is needed in most yeasted doughs to inhibit the growth of the yeast. 
  • Sweetened condensed milk – There is no sugar in these sweet Salted Milk Buns, but sweetened condensed milk makes them perfectly sweet! 
  • Eggs – Milk bread is similar in texture and flavor to brioche, but has much fewer eggs. 
  • Salted butter – I like the subtle saltiness that salted butter adds to these buns, but 
  • Milk or heavy cream – Using heavy cream in this recipe will increase the softness of these buns. 
  • Flaky sea salt – I LOVE flaky sea salt. Sprinkling some over these lightly sweet Milk Buns really takes them over the top. 

The preparation.

Place all the ingredients for the Tangzhong in a small sauce pot. Cook on low, stirring constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool. 

While the Tangzhong cools, bloom the yeast. In the bowl of a stand mixer, pour the warmed milk. Add the dry active yeast and let sit for 5 minutes. It should begin to foam and bubble. 

Using a stand mixer with the dough hook attached, secure the bowl with the milk and yeast. Add the flour, salt, sweetened condensed milk, egg and Tangzhong. Mix for 2 minutes. Lastly, add the softened butter a little at a time while the mixer is running until all the butter is incorporated. 

Knead the dough on low for 15-20 minutes. Remove the bowl from the stand mixer, cover with a damp kitchen towel and let rise for 1.5-2 hours, until the dough has doubled in size.***

Once the dough has risen, punch it down to release the air. Shape the dough into buns. Cut the dough, lightly press each cut down and then pull up each side pinching it together in the center. Repeat until the ball is sealed. Then, cup your hand over the ball and gently move in circular motions until smooth. Place the bun seam side down on a parchment-lined tray. Repeat with the remaining segments of dough. 

The buns will then rest and rise for another 1-1.5 hours to rise. Once the buns are ready to bake (remove them from the oven if that’s where you’ve rested them!!) preheat the oven to 350F. 

Beat the egg and milk in a small bowl. Lightly brush the tops of the buns and bake for 20-25 minutes or under golden brown. Remove from the oven and sprinkle with flaky sea salt. 

***The dough will need a warm environment. If it’s a cold winter day, place the dough inside the oven with just the oven light on. This will create a consistent temp environment for the dough. 

Salted Milk Buns on a cooling rack.

Looking for more bread recipes?

Here are a few to try:

Upside Dawn Beer Bread

Homemade Dutch Oven Loaf

Double Chocolate Zucchini Bread with Peanut Butter Swirl

Lastly, if you make this Milk Buns recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

This post contains affiliate links that will not change your price but will share some commission.

Salted Milk Buns

Rose Pecci These Milk Buns are lightly sweet and oh so very soft and fluffy! To make these buns, you’ll use the Tangzhong technique, a… Breakfast salt, milk buns, bread European Print
Feeds: 9 Buns Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Tangzhong

  • 2 tablespoons bread flour
  • 2 tablespoon water
  • 1/3 cup milk

Dough

Instructions

  1. Place all the ingredients for the Tangzhong in a small sauce pot. Cook on low, stirring constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool. 
  2. While the Tangzhong cools, bloom the yeast. In the bowl of a stand mixer, pour the warmed milk. Add the dry active yeast and let sit for 5 minutes. It should begin to foam and bubble. 
  3. Using a stand mixer with the dough hook attached, secure the bowl with the milk and yeast. Add the flour, salt, sweetened condensed milk, egg and Tangzhong. Mix for 2 minutes. Lastly, add the softened butter a little at a time while the mixer is running until all the butter is incorporated. 
  4. Knead the dough on low for 15-20 minutes. Remove the bowl from the stand mixer, cover with a damp kitchen towel and let rise for 1.5-2 hours, until the dough has doubled in size.***
  5. Once the dough has risen, punch it down to release the air. Shape the dough into buns. Cut the dough, lightly press each cut down and then pull up each side pinching it together in the center. Repeat until the ball is sealed. Then, cup your hand over the ball and gently move in circular motions until smooth. Place the bun seam side down on a parchment-lined tray. Repeat with the remaining segments of dough. 
  6. The buns will then rest and rise for another 1-1.5 hours to rise. Once the buns are ready to bake (remove them from the oven if that’s where you’ve rested them!!) preheat the oven to 350F. 
  7. Beat the egg and milk in a small bowl. Lightly brush the tops of the buns and bake for 20-25 minutes or under golden brown. Remove from the oven and sprinkle with flaky sea salt. 

Notes

***The dough will need a warm environment. If it’s a cold winter day, place the dough inside the oven with just the oven light on. This will create a consistent temp environment for the dough.

2 comments
1

Leave a Comment

2 comments

Eva March 1, 2022 - 12:47 pm

Hello, first and foremost thank you so much for sharing that recipe! I can’t wait to try it and I get all excited BUT I have a doubt: when you say “Shape the dough into buns. Cut the dough, lightly press each cut down and then pull up each side pinching it together in the center.” do you mean: I do separate buns? But when they are already separated how do I cut them? The pressing down and pulling up each side I can kind of imagine (like pulling the corners together I imagine?) but even here rather unsure… 🙂 I’ver never done such a bread – sorry if my questions are stupid! THANK YOU FOR MAKING OUR LIVES TASTIER and all the best from Argentina, Eva

Reply
sammymoniz May 5, 2022 - 7:52 am

Eva, sorry if that wasn’t clear. Take the entire batch of dough, cut it down into 9 dough chunks. Then, to shape into the buns you’ll lightly press each chunk down and pull the dough towards the center to make the individual buns. -Sammy

Reply

You may also love

Pin It on Pinterest