Soft Milk Buns

Finally had time to try out this milk bun recipe shared by Nasi Lemak Lover, using overnight sponge dough method. 

Soft Milk Buns

Instead of kneading by hand or using mixer, I used my trusty breadmaker. Texture of the buns was soft, everyone liked it.. but there is still much room for improvement before I can attain the same standard as Sonia.

Round shaped dough (60g each)

Proofed and ready to go in the oven

Fresh from the oven

Soft pull-apart buns

Recipe (using Panasonic Breadmaker)

Overnight sponge dough
Ingredients
- 215g bread flour
- 125ml cold milk
- 1/2 tsp instant dry yeast

Method
1. Mix all ingredients together to form a dough.
2. Cling wrap the dough, keep in an airtight container.
3. Chill in fridge for min. 12 hours
(Dough can be kept in fridge for 7 days)


Milk Buns Recipe
Ingredients
- 1 portion of overnight sponge dough
- 90g bread flour
- 60g sugar
- 30g egg
- 1/2 tsp salt
- 1 tsp instant dry yeast
- 1 tbsp cold milk
- 45g butter

Method

1. Tear the sponge dough into small pieces
2. Add all ingredients (except yeast and butter) into the bread pan
3. Add yeast in the yeast compartment
4. Select Menu 9 for dough cycle 
5. Press Start
6. Add butter into the bread pan few minutes after yeast is dispensed (about 45min remaining time)
7. Leave the dough in the breadmaker for 10mins after the cycle ended
8. Remove dough from bread pan
9. Punch down the dough to expel air
10. Divide the dough to 9 portions (60g each) and shape into round balls. 
11. Place dough in a square pan, cover with damp cloth.
12. Proof for another 30-45mins.
13. Bake at preheated oven at 170 deg for 20mins