Easy fluffy milk buns are really great, puffy and soft, they are irresistible.
Quick and easy to prepare, they will be great filled with Nutella or jam.
But since they are slightly sweet, these milk buns can also be served with ham, cheese and mayonnaise.
As a matter of fact, they go perfectly great with both sweet and savory fillings.
But even eaten as they are, they are a real delicacy.
You might be interested in:
Italian nutella tart (crostata alla nutella)
Japanese Dorayaki pancakes with Nutella
Do not miss the delicious sweet Danubio Cake with Nutella (Torta Danubio dolce alla nutella) that you can find in my Italian blog.
Ingredients for 10 Easy fluffy milk buns
for brushing
for garnish
Tools
Preparation of Easy fluffy milk buns
These buns are different from the classic milk buns that are made to rise and baked in a pan, one attached to the other.
In fact, the milk buns I present are rolled out with a rolling pin and rolled up. Then they are placed on the baking sheet well spaced out, allowed to rise, brushed with egg and baked.
With these ingredients I obtained 10 buns. But if you want smaller rolls, just cut the dough into several pieces.
Prepare the dough
In the kneading machine, pour the milk, sugar and broken brewer’s yeast and knead for 2 minutes.
Then add the egg and mix for 1 minute.
Add all the sifted flour and, after a few minutes, add the salt and knead for a few more minutes.
The softened butter is added a little at a time, continuing to knead until the dough is smooth and elastic.
Allow to rise
Form a ball with the dough and place it in the bowl. Cover the bowl with a clean cloth and let the dough rise for about 2 hours or until doubled in size.
How to shape Easy fluffy milk buns
Once the dough has risen, pour it onto the floured work surface.
Gently roll out the dough with your hands forming more or less a rectangle.
Starting from the short side of the rectangle, fold the pastry over by 2/3. Overlap the uncovered part, as if it were a wallet.
Turn the loaf 90° and repeat the folds, first rolling out the dough to form the rectangle.
Give the dough a cylinder shape and divide it into 10 pieces.
Without adding flour, and without kneading, roll out each piece of dough with a rolling pin to a thickness of 1/2 cm. This will form an oval shape.
Starting from the narrow side, roll the dough form a small roll.
Place the rolls on the baking sheet covered with parchment paper, spacing them well apart.
Let the rolls rest for 15 minutes.
How to bake milk buns
In the meantime, turn on the oven at 170°C.
Whisk the egg yolks with the vinegar. This will help remove the eggy smell once cooked.
Once the resting time has passed, brush the rolls with the egg.
Bake the milk buns for about 15-20 minutes in the ventilated oven until golden brown on top.
If you have a conventional oven, raise the temperature to 190°C and bake for about 20-25 minutes.
In both cases, check the cooking because it is a moment that the buns can get too much color risking to burn.
Once cooked, let them cool to room temperature.
Before serving, sprinkle with powdered sugar.
Enjoy!
Conservation
Easy fluffy milk buns will keep at room temperature for 3-4 days, in ziplock bags or inside an airtight container.
To restore their initial fragrance, they can be heated in the toaster oven.
How to freeze them?
Milk buns can be frozen individually sealed in foil. Cut them in half lengthwise before freezing so they are ready to eat.
Let them thaw at room temperature then run them through the toaster oven.
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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
Varied doses for servings