Another type of soft sweet milky bun delicious to eat on its own, or smeared with butter/jam/peanut butter. The buns stay soft even to the 3rd day.
I converted the recipe to have a poolish and lengthened the proofing time. This makes more flavorful bread.
Soft condensed milk buns (adapted from My Mind Patch)
- 125 grams bread flour
- 125 grams milk
- 0.5 grams instant yeast
- 100 grams bread flour
- 25 grams cake flour
- 40 grams castor sugar
- 25 grams lightly beaten egg
- 25 grams milk
- 20 grams condensed milk
- 1/4 tsp salt
- 2.5 grams instant yeast
- 30 grams unsalted butter, softened
- For the poolish, mix everything together in a medium bowl and leave it to proof for an hour at room temperature, then place it in the refrigerator for at least 16 hours.
- Add everything (including poolish) except butter into the mixing bowl and mix for 5 minutes until everything comes together into a rough dough.
- Add in butter. Mix for another 3 minutes.
- Proof the dough for an hour until doubled in size.
- Grease a 20cm square pan.
- Turn out dough onto a lightly floured board and knead lightly. Divide dough into 9 equal portions.
- Roll out each piece of dough with a rolling pin.
- Shape each dough into a ball and place in the prepared pan.
- Cover with cling wrap and place in the refrigerator overnight.
- 2 hours before baking, remove dough from refrigerator.
- Preheat oven to 200 C.
- When you place pan of dough into the oven, immediately reduce the temperature to 160 C and bake for 15-18 minutes.
- Remove bread from pan onto cooling rack immediately after it is done.
The dough is sticky, because of the condensed milk, so lightly flour the dough when working on it. If you wish to bake without resting the dough overnight, just proof the dough for another 30-45 minutes after shaping, until doubled in size.
My parents love these buns. They say it reminds them of their childhood, where they ate this type of bun from coffee shops for breakfast.