kopitiam milk buns

kopitam milk bunsThis is a popular bun recipe that made the rounds of baking blogs about a year ago.

After reading the comments on the original kopitiam milk buns recipe, I upped the liquid content. It resulted in a slightly sticky dough that was not easy to shape. However, I refrained from adding more flour. After the 85% hydration loaf dough, this dough is considered easy. 🙂

kopitam milk buns1

Kopitiam milk buns (adapted from Happy Home Baking and Nasi Lemak Lover)

Sponge dough

  • 214 grams bread flour
  • 128 grams milk (I used 139 grams)
  • 2 grams instant yeast

Main dough

  • 92 grams bread flour
  • 12 grams milk powder
  • 61 grams castor sugar
  • 5 grams salt
  • 5 grams instant yeast
  • 12 grams milk (I used 60 grams)
  • 30 grams egg
  • 45 grams butter
  1. For sponge dough, mix all ingredients together and knead to form a rough dough. Cover with cling wrap and refrigerate for 12 hours at least.
  2. For main dough, add prepared sponge dough (torn in pieces) and all ingredients except butter into the mixing bowl.
  3. Knead until dough is formed and leaves the side of the bowl. This takes about 5 minutes.
  4. Add in butter. Knead for 15 minutes until windowpane stage.
  5. Cover with cling wrap and proof for 60 minutes or until doubled in size.
  6. Grease a pan or cover with parchment paper.
  7. Punch dough lightly to remove gas and divide dough evenly into 9 pieces.
  8. Shape into a ball and place on prepared pan. Proof for another 30-45 minutes.
  9. Brush top of buns with egg wash.
  10. Bake at 170 C for 18-20 minutes.

The moisture content is increased to 65% of flour. The buns are really moist and they stay moist for at least 2 days, even though not kept in an airtight container. I have no idea about the 3rd day since all were finished by then.

kopitam milk buns2
Soft, fluffy and moist
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