Milk Bread
Hi Foodies! How are you all doing? By now, I’m starting to miss going out whenever I want but hopefully, the lockdown in Mauritius will be over by the end of April and we can resume a ‘normal’ life.
Today I’m sharing an old recipe with you, milk buns. When I was in primary school, having homemade milk bread was the most exciting thing. I felt that nothing could compare to the aroma of those buns coming from the oven. Even today, I love the smell of freshly baked bread.
The best part, I believe, is when you’re about to have these warm buns with just a bit of butter. They’re very soft in texture and so fluffy. For this recipe we’re using all-purpose flour but if you’re looking for a healthy alternative, you can find my health bread recipe HERE.
Time to bake!
Ingredients:
- 500 g all purpose flour
- 340 ml warm milk
- 2 teaspoons yeast
- 50 g sugar
- I teaspoon salt
- 70 g soft butter
- ½ cup milk to brush on the buns
Preparation:
- In a large bowl combine the flour, sugar, salt, and yeast.
- Next, add in the warm milk and mix well. You will end up with a sticky dough.
- Add the soft butter and mix until you have a very soft dough.
- Cover the bowl and let it rest for around 1 ½ hours to 2 hours in a warm place. The dough will double in volume,
- Once your dough is ready, you can form the shapes. Today I made little bread rolls but nothing stops you from making round buns.
- Place a greaseproof baking sheet on your oven tray. Form the bread rolls or buns and set them on the tray, making sure to keep some space between each bun. Cover with a kitchen towel and let rise for 30 minutes. Meanswhile, preheat your oven
- After 30 minutes, brush the buns with the milk. You can leave them as they are or make some markings with a pair of scissors.
- Bake at 160 C for 30 to 35 minutes.