Thursday, 12 June 2014

Butter Milk Bun

My kids are fussy when it comes to eating buns.  Thus I always have a hard time adding varieties.   All they request is either hot dog bun or cheese bun! 

Today, I decided to make something different to entice them.  I have never eaten a Butter Milk Bun before.  I don't recall seeing this in our local bakery too so I am really curious.  

Verdict: I used a square pan instead of a round pan.  The bun size was extremely cute.  It reminded me of a bakery in Chinatown. As for the texture, it is fluffy and soft.

However, next time, I will chill the filling first before wrapping as I had a little problem wrapping it.  Also will use 1 heap tsp of fillings for each bun.  Mine was 30g of dough each.

As for taste wise, it definitely live up to its name.   The milk taste is strong. 

Source: Shoonyin Home Cooking

What you need:

Gelatinised dough

50g bread flour

30g hot boiling water


Place Bread flour in a mixing bowl.

Add hot boiling water and mix with wooden spoon to form a rough dough..

Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours ( I use it straight away after it cooled down)

Basic sweet bread dough

What you need:

150g bread flour

50g plain flour
40g sugar
5g instant yeast
¼ tsp salt
80g cold milk
1 small egg
30g cold butter, cubed


Combine flours, sugar, yeast and salt together in a mixing bowl.

Tear the gelatinized dough into pieces and add to the bowl along with the eggs

Using a stand electric mixer, mix on low speed, adding cold milk gradually.

Mix until dough is well combined and leave the sides of bowl.

Add in the cold butter cubes and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.

Shape dough into a ball, leave to proof for another 30mins.

Butter milk fillings

What you need:

70g butter

30g icing sugar
1/8 tsp salt
30g whole egg (about half egg)*
1 tbsp cornflour (can add more)
80g skimmed milk powder

*you can use the other ½ egg for egg wash. 


Cream butter, sugar and salt until creamy.

Add in egg in batches mixing well each time.

Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

To assemble the Buns

Divide and shape bread dough into a small ball weighted 30g each.

Spoon 1 tsp of butter filling and wrap inside the small dough ball.

Place dough ball in a greased 9” round cake tin (removable base).

Once completed, set aside to rest for 15mins.

Apply egg wash on top of the dough balls.

Bake at preheated oven at 180°C for 20-25 mins

I am submitting this to the event, Little Thumbs up organised by my little favourite DIY and Bake for Happy Kids, hosted by Spice Up My Kitchen


  1. Nice buns, Edith! I love warm buns with lots of butter!

    1. This one has a milk custard in it and tasted milky.

  2. My tummy is really rumbling looking at this cute little bun!
    Thanks for sharing this with LTU!

    1. Jozelyn, next time I will definitely shape them into cute little buns. So adorable and easy to eat.

  3. Hi Edith!
    Oh gosh, I have never heard of Buttermilk Buns before. Did the kids like them? They sure do look heavenly! I'd love to try just one:)

    Thank you so much for sharing, Edith...

    1. Louise, it is actually a milk custard bun but I am not sure why they call it butter milk bun.

    2. Ooooo Edith that sounds even better!

  4. Hi Edith, I haven't tried baking this bun with the butter milk. I know it's good. Bookmarked. Thanks for sharing.

    1. Kimmy, I don't know where in Malaysia sells this, I want to try one to be able to make comparison as to how authentic this recipe is.


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