Very soft, very easy recipe from 爱与恨老师. The combination of milk and higher butter content is unbeatable. It remains so soft and fluffy when I ate it the next morning. Give it a try and see if it will become your staple.
You can also make this recipe into a loaf instead of buns. It makes a soft and fragrant sandwich bread.
For a full loaf, at step 4 below, shape into a loaf, proof 1 hour and bake at 190 deg C for 30 to 35 min.
It is also my favourite dough for all sorts of buns, the variations are endless. Just divide into smaller portions, add fillings or shape as you like. Really a good basic dough.
Recipe (Original Recipe)
- 250g bread flour
- 140g fresh milk
- 8g milk powder (optional)
- 1 egg
- 50g sugar (can reduce to 30g if too sweet)
- 3/4 tsp instant yeast
- 1/2 tsp salt
- 40g butter
Method
1. Mix all ingredients except salt and butter into stand mixer. Mix for 5-10 min till a rough dough forms.
2. Add in salt and butter and knead on slow, then high for the next 20 to 30 min. Stop frequently to turn dough and scrape down the sides. Knead till window pane.
3. Proof for 15 to 20 min will do.
4. After proofing, pat with palm to degas. Divide into 9 portions of about 55-57g. Roll them round and rest for 15 min.
5. After resting, press to degas and shape them round again. Place into lined baking tray.
6. Proof in a closed oven with a cup of hot water for 1 hour.
7. Bake at 170 deg C for about 20 min.
Olady Bakes 
Confusing cos before the ingredients you stated bake at 190°C…but towards the end of your method stated bake at 170°C. Kindly verify. Thanks.
Regards,
Jane
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please reread the recipe. it states for loaf bread bake at 190. while the original recipe for buns is baked at 170.
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I like your bread recipe very much. Been making buns following your recipe. If I add black sesame powder to this recipe, do I have to reduce the flour amount?
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No need to reduce bread flour, should work fine.
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Hi! Sorry if its kind of a silly question…you said to roll the dough into balls and rest for 15mins. Im quite slow in rolling so by the time I finished rolling the last dough, my first bun has already rested for 15mins so do I proceed to the next step or do I have to wait for the last bun to rest for 15mins then proceed together? Thanks
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Yes you can go back to the first bun. This timing is not strict.
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Hi! I want to add mixed fruits. When must I incorporate them? After window pane then proof for 15-20mins? Thanks
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Yes, what you have stated is alright.
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Hi, can check if make into a loaf, do I need to reduce sugar?
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No need, but you can adjust according to your taste.
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May I ask if the dough will still be sticky after kneading ?
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Yes slightly, can lightly flour hands and surfaces to handle.
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Hi there, can I replace some of the bread flour with wholemeal flour? How much should I replace? Thank you!
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Hi, you can replace up yo 30%
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Hihi!
Can i check if we want to use wholemeal flour issit use a mix of bread and wholemeal or? I saw your picture looks like wholemeal bread
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Yes replace bread flour with up to 30 percent wholemeal flour.
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Hihi thanks for the recipe! Would like to check if it’s advisable to double the recipe if i want to make 2 loaves?
Any changes in kneading time?
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Yes ok. May need to knead a little longer, but not double the time. Need to observe and check dough.
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Hi , thank you for sharing . Looks good . Just wondering is the kneading time 20-30 mins of using KitchenAid mixer . I usually knead for only 15 mins
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15 min is fine as long as it’s well kneaded.
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Tks fir sharing.. Is it norm that breads will not as soft and fluffy for the next day?
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Yes, it will harden over the days, but this recipe next day should be still soft. Can toast lightly first.
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Hi like Yr bread receipe very much.. Wanted to check with u how long it take to knead the salt and butter before changing to high speed for the next 20 to 30mins
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Just add salt and butter, then proceed to knead from low to high, total time for me is usually less than 20 min.
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can this be made in a panasonic bread maker?
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Should be alright
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May i know hand knead around how long to achieve window pane pls?
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Hi. I’ve been making the egg free yoghurt buns with great success very regularly. I have 2 questions:
1) Could I replace egg with yoghurt for this fragrant milk bread recipe?
2) could I proof the dough for 12 hours in the frig (after adding the poolish)?
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Hi hi can I check for loaf, I only let it rest for 20mins and shape it to loaf and proof for 1 hour? For the buns, you let it rest for 20mins , shape and rest again for 15mins and then proof for 1 hour. The steps are different ? Or I should follow exactly the same steps for bun if making loaf?
I did the buns and they are soft and nice even on the 2nd 3rd day. Thank you!
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The extra time for buns is to relax it so that you can shape easily. Not strict timing.
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The extra time for buns is to relax it so that you can shape easily. Not strict timing.
Even for the loaf, when shaping and it does not roll out nicely, you can let the dough rest a while too.
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Thank you ! The bread is very tasty and like the name it is very fragrant bread. Thank you so much!
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Great to hear, thanks.
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Hi , I really love this recipe . I tried bun and loaf. The taste is so fragrant. Can I check if this recipe can put in fillings or sausage or ham? Thank you again!!
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Of course, sure. I did so many things with it, cinnamon roll, garlic bread too!
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Tried 👍 👍 👍👍 👍 A good keep. Thank you for a awesome recipe
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Bookmarked!
I used bread machine knead the mixture to dough. Then added in chopped nuts & cranberries. Ferment under kitchen environment. Baked as loaf in oven. It’s a sweet bread dough, thus adding in nuts is a balance to this delicious bread / loaf.
Definitely a keeper. 👍👍👍
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Thanks for sharing.
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