I combined the recipes from Windsor Row Bun 温莎排包 and Sweet Milk Bun into this new recipe that suit my taste - sweet bun with soft texture and buttery aroma 😋
Yield: 8 x 14cm long buns
Raw dough weight: 460g
Baking temperature: 160℃ for 25 minutes at lower rack of oven
190g bread flour
20g top/cake flour
35g fine sugar
2g instant dry yeast
20g beaten egg
50g natural yeast/sourdough*
20g condensed milk
3g fine salt
30g unsalted butter, cold
4g salted butter, melted
Some bread flour for dusting
For growing natural yeast please click this link 😊
Directions1. Mix Ingredient A in a mixing bowl before adding Ingredient B.
Mix till all the ingredients come together into a ball. Cover and let it rest for about 15 minutes.
Use low speed of a stand mixer to mix the dough for about 2 minutes.
Add in the Ingredient C and allow the butter to thaw for about 5 minutes. Mix at low speed for about 3 minutes, then increase to medium speed (about 4 to 5) till the dough reaches window pane stage.
2. Shape the dough into a ball and let it rest for about 15 minutes.
After the 15-minute rest, flatten the dough a little, and divide it into 8 portions.
Shape the dough into balls
While waiting for the dough, melt about 4g of salted butter for glazing the dough later.
3. Roll out the dough into a flat dough of about 5mm thick.
Flip over and roll up from the longer edge, into a long dough.
pinch to seal at the end.
Arrange the dough in a 35x26x3cm baking tray lined with non-stick baking sheet.
Brush the dough with melted butter.
Let the dough proof in a closed oven for about 60 minutes.
4. Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes.
Dust some bread flour over the top of the buns.
Ready for baking.
Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden.
5. Transfer the hot buns to a wire rack to cool down.