Butt Butt Buns

Just the shaping, ok, jokes aside, these butt butt buns are made using all milk and very soft and delicious. Really suitable for kiddies.

I made them in plain, lemon curd and double chocolate versions. For the double chocolate ones, I used callebaut chips and varlhona cocoa powder. They were the first to be wiped out.

Recipe (makes 8 big buns)

  • 250g bread flour
  • 180g milk
  • 25g sugar
  • 1 tsp yeast
  • 30g salted butter

Additional for chocolate version

  • 16g cocoa powder
  • 5-10g milk
  • 80g – 100g chocolate chips


1. Add all ingredients except butter and chocolate chips. Using dough hook, mix till a dough comes together, about 10 min.

2. Add in butter and knead for another 10-20 min, till window pane. Do not knead continuously, stop to turn the dough every now and then.

3. Form to a round dough. Cover and proof for 1 hour.

4. After first proof, for the chocolate version, press the dough to degas, then spread chocolate chips on top.

5. Divide dough into 16 portions, about 30g for plain and about 35g for chocolate version. Roll into round balls, rest for 10 min.

6. After resting, degas and roll out with rolling pin, then swissroll up. Pinch the bottom seams tightly. Place 2 pieces in muffin tray or just a baking tray, to form butt shape.

8. Proof for 1 hour in a closed and off oven.

9. Bake at 180 deg C for about 18-20 min.


10 Comments Add yours

  1. Jessy says:

    May i know the bread have to bake at which level in the oven?


    1. oladybakes says:

      I bake at middle rack. Or some times the lower racks.


  2. Jessy says:

    For step 2, the butter is cold or room temperature?

    Continue to use dough hook or use hand to knead till window pane?



    1. oladybakes says:

      Use cold butter. I usually use dough hook to knead till window pane.


  3. Yun says:

    Hi thank you for all the recipe you have shared. I am using Kenwood too, but I have never get to the windowpane stage after many many attempts by following the online video, never succeed.
    May I know if you have any tips to get a windowpane?
    10 mins medium speed before butter and 10-15 mins high speed after butter, is that what you do?
    Thank you.


  4. Mangay says:

    Hi, how and when do you put the lemon curd inside the bread


  5. Mangay says:

    How and when do you place the lemon curd filling?


  6. Janet lee says:

    Hi, usually what speed u use for the mixer? Beginning I use speed 1, then when dough slowly comes together, I usually Speed 2 throughout the kneading. Is this correct?


    1. oladybakes says:

      Yes, from low to high is correct. I use speed 1 to 3.


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