(Coffee) Sweet Milk Buns

I loved the look of these buns when I first saw them. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture.


Dough is rather wet and sticky so you need to flour hands and surfaces. Tastewise, they were a little sweet and can be eaten on its own. I have simplified some steps and the final texture was no different.

Added on 1 Sep 2019 –

I made a coffee version and the smell was heaven when baking, coffee and condensed milk makes a great combination. Recipe updated below.

Recipe (Mymindpatch)

  • 225g bread flour
  • 25g cake flour
  • 1/2 a beaten egg
  • 3/4 tsp yeast
  • 150g cold fresh milk (For coffee version, reduce this to 130g fresh milk. Add 2 tsp of instant coffee dissolved in 10g of hot water. I use Robert Timms instant coffee.)
  • 20g condensed milk
  • 30g salted butter (if using unsalted, add 1/4 tsp salt)
  • 40g fine sugar


  • 1. Add all ingredients except butter. Start to knead the dough using dough hook for 5-8 mins, until a smooth dough forms. Then add in butter and knead for about 8-10 mins.

2. Form a smooth ball of dough. Cover with cling wrap and proof for 1 hour.

This is the coffee version.

3. After one hour, the dough should have doubled in size. Lightly flour the top, and turn out onto a floured surface. At this point, you should have a small pile of flour nearby to flour your hands and the table top. Flatten the dough and divide into 9 portions. Roll into round doughs, cover and rest for 10 min.

4. Stretch out each portion, flatten and roll tightly. Pinch the sides down and form a round ball.

5. Place the dough into a lined baking tray and spray some water onto the dough. The baking paper is important for lifting the buns later. After 40 to 50 mins of proofing, the dough will have double in size, use a sieve to flour the top as shown.


6. Place the tray into an oven preheated to 180 deg C, then turn down immediately to 160 deg C. Bake for 10 min. Then turn down to 150 deg C and bake for another 12 mins.

  • 7. You will see the dough rising during this slow bake to over the brim of the tray. Buns are done when they turn golden brown. Lift out with baking paper immediately to cool over wire rack.



7 Comments Add yours

  1. Joyce Chan says:

    Does the dough need to knead till windowpane stage? Thanks!


    1. oladybakes says:

      Not really smooth dough will do.


  2. Aparna Kadir says:

    When you add coffee shot to it as mentioned in your recipe , is it like the coffee buns we get in four leaves bakery ?


    1. oladybakes says:

      I have not tried the four leaves coffee buns.


  3. Winnie Tan says:

    Can this recipe make 16 buns?


    1. oladybakes says:

      You can make them bigger or smaller in size, all OK. You can also double the recipe.


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