I love eating milk buns as they are rich, soft and fluffy. Sometimes I add fillings such as grated coconut cooked with gula Melaka to my milk buns to make them into Coconut Buns. At other times I add chocolate chips, garlic butter, sausages, chicken cocktails or cheese slices to my milk buns. Shaping of the buns depend on the fillings.
This round I added more sugar and topped the buns with lots of Mozzarella cheese to make them into Cheesey Sweet Milk Buns.
Ingredients:
- 550 g bread flour
- 40 g milk powder
- 2 tsp instant yeast
- 100 g sugar
- 120 g warm water
- 130 g whipping cream
- 2 eggs
- 1 tsp salt
- 50 g butter
- 100 g Mozzarella cheese or more
Instructions:
- Activate the yeast:
- Add warm water to a bowl.
- Add about half of the sugar to the bowl.
- Add instant yeast to the bowl.
- Stir and wait for 5-10 minutes for bubbles to be formed.
- Add bread flour, remaining sugar and salt to the bowl.
- Add yeast mixture, whipping cream and eggs to the bowl.
- Knead till a dough ball is formed.
- Add butter to the dough ball.
- Continue to knead till window pane is achieved.
- Grease a clean bowl and transfer the dough to it. Cover the bowl with a cling wrap.
- Once the dough has doubled in size, transfer it to your counter top.
- Punch down the dough to degas.
- Form the dough into a ball.
- Divide your dough ball into smaller dough balls. (My small dough ball weighs 30 g each.)
- Roll each dough ball and place them onto a greased and lined 15 inch x 11 inch pan. (This is my Swiss roll pan.)
- Cover the pan with cling wrap and let the dough balls rise till double in size.
- Meanwhile pre-heat your oven to 175 deg C.
- Once the dough balls have double in size, sprinkle grated Mozzarella cheese on top of them.
- Bake them for 20 minutes. (Tent your pan with aluminium foil if your oven is too hot and the top of the buns are turning dark too soon.)
- When baked, remove the buns from the parchment paper and pan onto a metal rack to let them cool down.
- Enjoy.
