Sourdough Milk Buns Recipe

Sourdough Milk Buns are a delightful treat, offering a pillowy texture and a subtle sweetness that makes them perfect for any meal. The combination of a fluffy interior and a slightly golden crust creates an irresistible contrast. Let’s dive into the process of making these delectable buns.

Ingredients Breakdown

For the Tangzhong, you’ll need 100 ml (1/3 cup plus 1 tablespoon) of milk and 2 tablespoons of strong white bread flour. The Japanese Milk Bread Dough requires 350 g (2 1/3 cups) of strong white bread flour, 55 g (1/4 cup) of caster sugar, 3 g (1 teaspoon) of instant dried yeast, 1 egg, 1 teaspoon of fine salt, 125 ml (1/2 cup) of milk warmed to 37°C/98°F, and 50 g (1/2 stick) of unsalted butter, softened. For the Eggwash, simply combine 1 egg with 1 tablespoon of milk.

The Tangzhong, a cooked mixture of flour and milk, is essential for keeping the buns soft and moist. The combination of strong white bread flour and instant dried yeast ensures a good rise and a light texture. The caster sugar adds a touch of sweetness, while the egg enriches the dough, adding color and flavor. The butter contributes to the soft, tender crumb that makes these buns so delightful.

Step-by-Step Instructions

Preparing the Tangzhong

Start by whisking the flour and milk in a small saucepan until smooth. Heat this mixture over low heat, continuously whisking until it thickens into a paste. The paste is ready when you see visible lines as you whisk. Transfer it to a small bowl and let it cool completely. The Tangzhong is a crucial element, ensuring the buns remain soft and fluffy by retaining moisture within the dough.

Making the Dough

In the bowl of a stand mixer, combine the flour, yeast, salt, and sugar. Using a dough hook, mix these dry ingredients thoroughly. Add the egg and the cooled Tangzhong, then gradually pour in the milk, mixing until a sticky dough forms. Incorporate the butter one tablespoon at a time, ensuring each piece is fully blended before adding the next. Knead the dough on medium speed for 10-15 minutes until it passes the windowpane test and pulls away from the sides of the bowl.

First Rise

Transfer the dough to a lightly oiled clean mixing bowl, shaping it into a smooth ball. Cover the bowl with a tea towel or a bowl cover and let it rise in a warm place for about 1.5 hours, or until it has doubled in size. This first rise is crucial for developing the dough’s structure and flavor.

Shaping the Buns

Gently deflate the dough and divide it into 9 equal portions, using a digital scale for accuracy. Shape each piece into a smooth ball by pulling the edges into the center and pinching them together. Place the shaped buns in a square baking pan lined with parchment paper. This method ensures the buns have a uniform shape and size.

Second Rise

Cover the pan with a clean tea towel and let the buns rest in a warm place for about 30 minutes, until they are nearly doubled in size and touching each other. This second rise is essential for the final texture of the buns.

Baking the Buns

Preheat your oven to 180°C/356°F and place a metal baking tray on the middle shelf. Lightly brush the buns with the egg wash, then bake for 20-25 minutes, checking at 10-15 minutes. If they are browning too quickly, cover them loosely with foil. The buns are ready when an internal temperature of 85°C/185°F is reached. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips & Frequently Asked Questions

1. Ensuring the perfect Tangzhong consistency is key to achieving the desired softness. Whisk continuously to avoid lumps.
2. The windowpane test involves stretching a small piece of dough; it should stretch thin without breaking, indicating proper gluten development.
3. Handle sticky dough by lightly oiling your hands and the work surface.
4. Common issues like dense buns can be resolved by ensuring the dough rises sufficiently.
5. Can I make these buns without a stand mixer? Yes, you can knead by hand, though it will take longer.
6. How do I store the buns for maximum freshness? Keep them in an airtight container at room temperature for up to 3 days.
7. Can I freeze the dough or the baked buns? Yes, both can be frozen. Thaw dough overnight in the fridge before shaping, or reheat baked buns in the oven.
8. What can I use as a substitute for strong white bread flour? You can use all-purpose flour, though the texture may be slightly different.

What to Serve with This Recipe

These buns are versatile and pair well with various meals. For breakfast, enjoy them with butter and jam or alongside scrambled eggs and bacon. For lunch or dinner, serve them with soups, salads, or as a side for grilled meats. They also make excellent bases for sliders or sandwiches, adding a touch of gourmet to any meal.

Variations and Enhancements

Experiment with different flavors by adding fillings like chocolate, cinnamon, or savory options such as cheese and herbs. You can also try using whole wheat flour or adjusting the sweetness to your preference. These variations can add a unique twist to the classic recipe, making it adaptable to different tastes and occasions.

Try making these delightful Sourdough Milk Buns and enjoy the process of creating soft, fluffy bread that will impress anyone who tastes it. Share this recipe with friends and family, and don’t forget to enjoy the delicious results of your baking efforts.

Ingredients:

For the Tangzhong

100 ml (1/3 cup plus 1 tablespoon) milk
2 tablespoons strong white bread flour

For the Japanese Milk Bread Dough

350 g (2 1/3 cups) strong white bread flour
55 g (1/4 cup) caster sugar
3 g (1 teaspoon) instant dried yeast
1 egg
1 teaspoon fine salt
125 ml (1/2 cup) milk, warmed to 37°C/98°F
50 g (1/2 stick) unsalted butter, softened

For the Eggwash

1 egg
1 tablespoon milk

Instructions:

For the Tangzhong

In a small saucepan, whisk together the flour and milk until smooth.
Heat the mixture over low heat, continuously whisking.
Keep whisking until it thickens into a paste with visible lines when whisked.
Transfer the thick paste to a small bowl and allow it to cool.

To Make the Dough

In the bowl of a stand mixer, combine the flour, yeast, salt, and sugar.
Using a dough hook, mix the dry ingredients thoroughly.
Add the egg and the cooled Tangzhong.
Gradually pour in the milk, mixing until a sticky dough forms.
Incorporate the butter, one tablespoon at a time, ensuring each piece is fully blended before adding the next.
Knead the dough on medium speed for 10-15 minutes, until it passes the windowpane test and pulls away from the sides of the bowl.
Lightly oil a clean mixing bowl.
Shape the dough into a smooth ball and place it in the oiled bowl.
Cover with a tea towel or bowl cover and let it rise in a warm place for about 1.5 hours, until doubled in size.

Portion the Dough

Gently deflate the dough as you remove it from the bowl.
Divide the dough into 9 equal portions, using a digital scale for accuracy.

Shaping the Dough

Line a square baking pan with parchment paper.
Shape each piece into a smooth ball by pulling the edges into the center and pinching them together.
Place the shaped buns in the prepared pan.
Repeat with the remaining dough pieces.

Proving the Shaped Dough

Cover the pan with a clean tea towel and let it rest in a warm place for about 30 minutes, until the buns are nearly doubled in size and touching each other.

Baking the Japanese Milk Buns

Preheat the oven to 180°C/356°F and place a metal baking tray on the middle shelf.
Lightly brush the buns with the egg wash.
Bake for 20-25 minutes, checking at 10-15 minutes. If browning too quickly, cover loosely with foil.
The buns are ready when an internal temperature of 85°C/185°F is reached.
Allow the buns to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.