Today I want to share with you a delicious recipe for milk braided buns". These buns are extremely soft and fluffy, and are perfect for breakfast or as a snack during the day.
Because it contains milk and butter, the dough for these fluffy buns is soft and easy to knead, even without a food processor. They are kept fresh for 2-3 days. You can eat them at any meal or take them to a takeout or picnic.
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📝 You can find the written recipe here ▶ bucate-aromate.ro/2023/11/chi...
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📌 Ingredients for 8-10 buns
550 g flour type 000
300 ml warm milk (max. 40 degrees!)
15 g caster sugar
11 g of salt
10 g dry yeast (or 25 g fresh yeast)
50 g butter 82% fat (very soft)
1 egg for brushing on top
2 tablespoons sesame (or poppy) seeds
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🔪 Preparation
Put all the ingredients for the dough in a bowl: warm water, salt, sugar, yeast, very soft butter, then flour and mix until the dough comes together.
Transfer the dough to a work surface and knead by hand for 9-10 minutes or in a machine for 5 minutes.
The dough may seem sticky for the first 3 minutes, but don't add any more flour! As you knead it will change its texture and in the end it will be soft and smooth.
Place the dough in an oiled bowl and let the dough rise until it doubles in size. It can take between 40-60 minutes, it depends on the temperature in the room.
Divide the dough into 8-10 equal parts, as desired. Bigger buns become fluffier and softer compared to smaller buns.
Shape each piece of dough into a round ball. Cover the dough balls and let them rest for 8-10 minutes.
Roll out each ball of dough and then shape it into a rope approx. 15 cm. Place them side by side as you shape them.
Take the first rope and stretch it with your palms to a length of about 35 cm.
Make a loose knot in the middle of the rope.
Take the loose bottom part of the dough and wrap it over the knot, then push it through the hole in the middle.
Bring the top side down and stick it underneath with the end of the other side so it will come apart when baked.
As you shape them, place the buns on the tray, over the baking paper. Cover the tray with a towel and leave the Japanese to ferment for another 30 minutes.
Brush the buns with a beaten egg and sprinkle with poppy or sesame seeds.
Bake the buns in a preheated oven at 180 C for 25-30 minutes or until golden.
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