Milk Buns
These soft, pillowy buns are inspired by the adored milk bread from Hokkaido, Japan.
Learn how to make a "Tang Zhong", a precooked milk and flour mixture which helps achieve the buns' hallmark light, fluffy texture.
If you wish, you can add sesame seeds to them before baking for that classic look and taste. Your burgers will never be the same!
Ingredients 11
Tang Zhong
100 g milk
50 g bread flour
Final Dough
210 g milk, cold
70 g cream, cold
120 g eggs, organic, lightly beaten
80 g raw honey
30 g fresh yeast, crumbled
750 g bread flour
10 g salt (River Salt)
Tang Zhong, prepared earlier and cooled
80 g butter, room temperature, cut into pieces
1 whole egg, beaten, for brushing onto buns
sesame seeds, optional, for sprinkling on top
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Method 8
First prepare the Tang Zhong: Heat the in a small saucepan over medium heat, then add the and stir to combine. Place back on the heat and continue stirring until thickened (this should occur around 68-70°C). Allow the Tang Zhong to cool to room temperature, then store in the refrigerator until ready to make the final dough.
In a stand mixer with the dough hook attachment, combine the cold , cold , lightly beaten , , crumbled fresh , , and , along with the prepared and cooled Tang Zhong. Mix on slow speed for 2 minutes. Increase the speed and mix until the dough is developed.
Once your dough is developed, add the room temperature , cut into pieces, and continue mixing until all the butter is well incorporated. The dough should be fully developed, shiny, and feel elastic.
Shape the dough into a tight ball and place it into a lightly greased bowl. Cover and let it ferment for 2 hours.
Divide the dough into 100 g pieces, de-gas any large bubbles, and shape each piece into a tight round.
Place the rounds on lined baking trays and proof in a warm, humid environment for 1 hour and 45 minutes.
Preheat your oven to 185°C fan-forced. When the buns are fully proofed, carefully brush them with the beaten . If desired, sprinkle sesame seeds on top. Then bake for 14 minutes until golden, shiny brown, giving the oven a burst of steam for the first few seconds of baking.
Allow the baked buns to cool to room temperature before storing them in a sealed bag or container.
Anthony Silvio's tips
It’s important your wet ingredients are cool as the dough takes some time to develop, so you want to avoid overheating in the mixer.
Allow the Tang Zhong to cool to room temperature, then store it in the refrigerator until ready to make the final dough.
You can check if your dough is fully developed by performing a windowpane test. This involves stretching a portion of dough out to see how thin it can stretch without breaking.
Allow the baked buns to cool to room temperature before storing in a sealed bag. If stored properly, the buns will develop in texture and flavour the day after baking.
