Soft Milk Buns

Soft, airy, and juicy buns with a mild, sweet flavor. Perfect for breakfast, lunch, or as an accompaniment to coffee and tea. Inspired by Japanese and Korean milk bread (milk bread).

• 250 g all-purpose flour
• 140 g milk (whole milk)
• 40 g heavy cream
• 20 g honey (about 1 tbsp)
• 10 g sugar (about 1 tbsp)
• 2 g salt (about ½ tsp)
• 4 g dry yeast (about 1 tsp)
• 20 g butter (room temperature)

• Knead everything except the butter until you have an elastic dough.
• Add the butter and knead until smooth and elastic.
• Cover and let it rise for 1 hour.
• Divide into 9 pieces (about 54 g), and let them rest for 10–15 minutes.
• Shape into buns and place in a baking dish (18 × 18 cm) lined with parchment paper.
• Cover and let them rise for 30 minutes.
• Sprinkle a little flour on top and bake at 150 °C for 20–25 minutes.
• Cool on a wire rack.

These soft milk buns are best served freshly baked and slightly cooled, preferably with butter, cheese, or jam. They also stay moist for a couple of days if stored in a sealed bag or container.