Ingredients
Scale
- 400 g All-purpose flour
- 25 g Milk powder
- 15 g Castor sugar
- 8 g Instant yeast
- 6 g Salt
- 100 ml Milk
- 150 ml Water
- 20 g Salted butter
Instructions
- Preheat the oven to 220C (OTG mode: upper rod + lower rod + fan). Grease a rectangular ring and baking tray with butter. Place this ring in the baking tray.
- Add all dry ingredients: flour, sugar, milk powder, yeast, and salt in a large bowl. Mix them well.
- Now, add the milk and water to form a dough. Knead it nicely to get a smooth dough.
- Add butter to the dough and continue kneading until the dough is soft and passes the window pane test.
- Keep the dough for proofing the bowl (covered with cling wrap) for 20-30 minutes. The dough will get almost double in size.
- Once the dough has risen, degas it and knead slightly to smoothen it out. Divide the dough into eight equal portions. Shape them into smooth balls and place them side to side in the greased ring.
- Let the buns proof again for 20-30 minutes.
- After final proofing, put the buns for baking at 220C (OTG mode: upper rod + lower rod + fan) for 20-25 minutes. After baking, do the temperature check using a digital kitchen thermometer.
- Remove the ring gently from the buns and brush the top with melted butter. This will make the top soft as it would be hard right after baking. Let them cool before slicing.
- Prep Time: 15 to 20 minutes
- Fermentation Time: 40 to 50 minutes
- Cook Time: 20 to 30 minutes