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.  

Learning experience: 

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 lives 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

Method:

Place bread flour in a mixing bowl.

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

Cover bowl with cling film and leave the 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

Method:

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 the bowl.

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

Method:

Cream butter, sugar and salt until creamy.

Add in egg in batches mixing well each time.

Put in cornflour and skimmed milk powder, mix well with a rubber spatula. Add more cornflour if the 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