Serves 6
Directions
- 1Add water to a saucepan.
- 2Add bread flour to the saucepan with water.
- 3Whisk on medium heat until a paste forms. This is tangzhong.
- 4Pour whole milk into a measuring cup and warm it to about 95F/30C.
- 5Add active dry yeast to the warm milk.
- 6Add bread flour to a mixing bowl.
- 7Add granulated sugar to the mixing bowl.
- 8Add fine sea salt to the mixing bowl.
- 9Attach the dough hook to the stand mixer and mix the dry ingredients.
- 10Add the tangzhong mixture to the dry ingredients in the stand mixer.
- 11Mix on low speed until combined.
- 12Crack one egg and separate one yolk into a container.
- 13Add the egg and yolk mixture to the stand mixer.
- 14Slowly add soft, unsalted butter to the mixture.
- 15Mix on medium-low speed for 8 minutes until smooth and combined.
- 16Remove the dough from the mixer.
- 17Spray down your work surface with water.
- 18Place the dough on the work surface.
- 19Tuck in, rotate, and tuck in all sides of the dough.
- 20Place the dough seam side down.
- 21Rotate and pull inwards to tuck in the bottom seam, forming a smooth ball.
- 22Grease a bowl with oil.
- 23Place the dough ball in the greased bowl and cover with plastic wrap.
- 24Let the dough rise for 1 to 1.5 hours in an empty oven with the light on.
- 25Punch down the risen dough.
- 26Flour your work surface.
- 27Weigh the dough and divide it into 6 equal portions.
- 28Shape each portion into a ball, pulling in and downwards.
- 29Place the shaped dough balls on a baking tray lined with parchment paper and oiled.
- 30Cover the tray with another baking tray and let the buns rise for 1 to 2 hours.
- 31Whisk one egg with a splash of milk for an egg wash.
- 32Brush the egg wash on all the risen buns.
- 33Bake the buns at 375F/190C for 18 minutes.
- 34Remove the golden brown buns from the oven.
- 35If desired, seal the buns in a bag to soften them or store them for later.
Ingredients
- 27 g water
- 20 g bread flour
- 120 g whole milk
- 1 packet active dry yeast
- 250 g bread flour
- 35 g granulated sugar
- 7 g fine sea salt
- 1 egg
- 1 yolk
- 42 g soft, unsalted butter
- splash milk
Equipment
saucepanwhiskbowlspatulameasuring cupstand mixerdough hookdough scraperplastic wrapovenbaking trayparchment paperoilziploc bag
Tips
- Remove jewelry before touching dough and buns.
- Use an empty oven with the light on for rising.
- Seal buns in a bag after baking to soften them.
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