Milk Bun

4.64 from 38 votes

This homemade milk bun dusted with powdered sugar and milk powder is soft, fluffy, and perfect for every meal. Make this easy, fail-proof milk bun recipe for every day and the holidays!

Prep Time25

Cook Time25

Additional Time1 15

Total Time2 5

Course: Bread

Cuisine: Baking Recipes

Keyword: Japanese milk bun, Milk bun

Servings:

Author: Bee Yinn Low

Ingredients

Bread Dough

2 cups bread flour
2 tablespoons granulated sugar
1 teaspoon instant yeast
1 pinch salt
1/2 cup milk
1/4 cup heavy whipping cream
1 1/2 tablespoons unsalted butter softened

Sugar and milk powder mixture

1/2 tablespoon icing sugar
1 tablespoon baking milk powder

US Customary - Metric

Instructions

Add bread flour, sugar, yeast, salt, milk, and heavy whipping cream to a mixing bowl. Combine well with a spatula. Using a dough hook, knead the dough with a stand mixer on medium-high speed for 5 minutes, or until smooth. Add the softened butter and continue kneading at the same speed for an additional 10 minutes, or until the dough is smooth and elastic.
Cover the dough with a cloth or plastic wrap and let it rise in a warm area for 45 minutes, or until doubled in size. Transfer the dough to a floured surface and gently press it to release the air. Divide the dough into 16 equal portions and shape each piece into a smooth ball.
Use a 9-inch square baking pan and place each dough ball in the pan, spaced about half an inch apart. Lightly cover the pan with plastic wrap and let the dough rise for 30 minutes, or until puffy.
Meanwhile, prepare the sugar and milk powder mixture by combining the ingredients in a bowl. Mix well and set aside.
Preheat the oven to 310°F (155°C). Sprinkle the dough with the sugar and milk powder mixture before baking. Bake the bread for 25 minutes, or until golden brown.
Remove the milk buns from the oven. Dust them with additional sugar and milk powder mixture before serving.

Notes

Recipe Source: Eat with Jean

The secret to making these milk buns insanely soft and fluffy without a roux starter (unlike Japanese and Thai milk bun) is adding heavy whipping cream to the recipe. So don’t skip the cream when you make the dough.
Make the perfect sweet milk buns by shaping the dough to the same exact size and weight.
For the best results, use a 9-inch square baking pan to make the milk bun.
Do not over bake the buns as they can become dry and hard. Remove from the oven as soon as they turn lightly golden brown on top.

Nutrition