1Cook 3/4 cup of whole milk and 38g of all-purpose flour in a saucepan on low heat.
2Cook 3/4 cup of whole milk and 38g of all-purpose flour in a saucepan on low heat.
3Cook 3/4 cup of whole milk and 38g of all-purpose flour in a saucepan on low heat.
4Gradually whisk in the flour to prevent lumps.
5Gradually whisk in the flour to prevent lumps.
6Gradually whisk in the flour to prevent lumps.
7Turn up the heat and cook until the mixture forms a smooth paste, resembling mashed potatoes.
8Turn up the heat and cook until the mixture forms a smooth paste, resembling mashed potatoes.
9Turn up the heat and cook until the mixture forms a smooth paste, resembling mashed potatoes.
10Scrape the mixture into a stand mixer bowl and stir occasionally to cool it down.
11Scrape the mixture into a stand mixer bowl and stir occasionally to cool it down.
12Scrape the mixture into a stand mixer bowl and stir occasionally to cool it down.
13Once cooled, add 3 large cold eggs, 1.5 tablespoons of vegetable oil, 1.5 tablespoons of granulated sugar, 1.5 tablespoons of honey, 8 grams of kosher salt, 1.5 teaspoons of instant yeast, and the remaining 368g of all-purpose flour to the mixer bowl.
14Once cooled, add 3 large cold eggs, 1.5 tablespoons of vegetable oil, 1.5 tablespoons of granulated sugar, 1.5 tablespoons of honey, 8 grams of kosher salt, 1.5 teaspoons of instant yeast, and the remaining 368g of all-purpose flour to the mixer bowl.
15Once cooled, add 3 large cold eggs, 1.5 tablespoons of vegetable oil, 1.5 tablespoons of granulated sugar, 1.5 tablespoons of honey, 8 grams of kosher salt, 1.5 teaspoons of instant yeast, and the remaining 368g of all-purpose flour to the mixer bowl.
16Mix on low speed until combined, then increase to medium-low.
17Mix on low speed until combined, then increase to medium-low.
18Mix on low speed until combined, then increase to medium-low.
19Scrape down the sides of the bowl.
20Scrape down the sides of the bowl.
21Scrape down the sides of the bowl.
22Add 85g of cold unsalted butter in two additions, ensuring each half is fully incorporated before adding the next.
23Add 85g of cold unsalted butter in two additions, ensuring each half is fully incorporated before adding the next.
24Add 85g of cold unsalted butter in two additions, ensuring each half is fully incorporated before adding the next.
25Continue mixing until the dough is no longer sticky and passes the windowpane test, indicating good gluten development.
26Continue mixing until the dough is no longer sticky and passes the windowpane test, indicating good gluten development.
27Continue mixing until the dough is no longer sticky and passes the windowpane test, indicating good gluten development.
28Gather the dough into a smooth ball, using a little flour and a bowl scraper to create a tight dome.
29Gather the dough into a smooth ball, using a little flour and a bowl scraper to create a tight dome.
30Gather the dough into a smooth ball, using a little flour and a bowl scraper to create a tight dome.
31Lightly flour the mixing bowl, place the dough back in, and cover it.
32Lightly flour the mixing bowl, place the dough back in, and cover it.
33Lightly flour the mixing bowl, place the dough back in, and cover it.
34Let the dough rise at room temperature for 30 to 60 minutes until it shows some growth (about 20% in volume), then transfer it to the fridge to continue rising overnight.
35Let the dough rise at room temperature for 30 to 60 minutes until it shows some growth (about 20% in volume), then transfer it to the fridge to continue rising overnight.
36Let the dough rise at room temperature for 30 to 60 minutes until it shows some growth (about 20% in volume), then transfer it to the fridge to continue rising overnight.
37On a floured piece of parchment paper, place the cold dough smooth-side down.
38On a floured piece of parchment paper, place the cold dough smooth-side down.
39On a floured piece of parchment paper, place the cold dough smooth-side down.
40Begin to shape the dough into a rectangular form by pulling and tugging on it.
41Begin to shape the dough into a rectangular form by pulling and tugging on it.
42Begin to shape the dough into a rectangular form by pulling and tugging on it.
Ingredients
0.75 cup whole milk
0.75 cup whole milk
0.75 cup whole milk
38 g all-purpose flour
38 g all-purpose flour
38 g all-purpose flour
368 g all-purpose flour
368 g all-purpose flour
368 g all-purpose flour
3 large eggs, chilled
3 large eggs, chilled
3 large eggs, chilled
1.5 tablespoons vegetable oil
1.5 tablespoons vegetable oil
1.5 tablespoons vegetable oil
1.5 tablespoons granulated sugar
1.5 tablespoons granulated sugar
1.5 tablespoons granulated sugar
1.5 tablespoons honey
1.5 tablespoons honey
1.5 tablespoons honey
8 grams kosher salt
8 grams kosher salt
8 grams kosher salt
1.5 teaspoons instant yeast
1.5 teaspoons instant yeast
1.5 teaspoons instant yeast
85 g unsalted butter, cut into ½-inch pieces, chilled
85 g unsalted butter, cut into ½-inch pieces, chilled
85 g unsalted butter, cut into ½-inch pieces, chilled
Neutral oil
Neutral oil
Neutral oil
Water
Water
Water
Cinnamon
Cinnamon
Cinnamon
0.5 cup whole milk
0.5 cup whole milk
0.5 cup whole milk
2 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons unsalted butter
Equipment
mixersaucepansmall whiskstand mixerdough hookbowl scraperrolling pinparchment paper
Tips
Use cold eggs to help maintain dough texture during long mixing.
Add cold butter in additions to keep the dough temperature lower and prevent gluten structure issues.
The dough is easier to handle when cold.
For the swirl, use only cinnamon and water to prevent the buns from being too sweet and to help the spiral stick together during frying.