Fluffy Homemade Milk Buns

Delicious, fluffy, inexpensive, made from simple ingredients! Sweet yeast buns made with milk turn out unusually airy and beautiful. They look no different from store-bought ones, especially if they are decorated with streusel. But you can sprinkle them with sugar, coat them with yolk or pour them with fudge.
cook time: 2h 30 min
Miles Denholm
Fluffy Homemade Milk Buns

Nutrition Facts (per serving)

318
Calories
11g
Fat
41g
Carbs
9g
Protein

Ingredients (12 portions)

For dough:

Eggs 2 pc
Sugar 40 g
Salt 0.5 tsp
Milk 150 ml
Butter 55 g
Dry yeast 5 g
Vanilla sugar 1 tbsp
Wheat flour 350 g

For the streusel:

Sugar 40 g
Butter 40 g
Wheat flour 80 g

For lubrication:

Eggs 1 pc

Recipe instructions

Step 1

Step 1
How to make beautiful buns from yeast dough with milk without filling in the oven at home? Measure out the necessary products. Milk is suitable for any fat content. It just needs to be warmed up slightly. Take the highest grade wheat flour. You will learn all the intricacies of working with flour by reading the article at the end of the recipe on this topic. Vanilla sugar can be replaced with vanillin.

Step 2

Step 2
Sift the flour into a suitable size bowl. This must be done so that the flour is enriched with oxygen. This will make the dough more airy, fluffy and easier to rise.

Step 3

Step 3
First activate the yeast. This will also allow you to check their quality. In a small bowl, combine the yeast, 1 tsp. sugar and about half of lukewarm milk. Stir and leave the mixture for 10-15 minutes. A foam “cap” should appear on the surface. If this does not happen or the yeast rises weakly, it means that it is of poor quality and it is better to replace it. The dough will not be successful with such yeast. Read all about yeast in the article at the end of the recipe.

Step 4

Step 4
Melt the butter over low heat, let cool slightly.

Step 5

Step 5
To knead the dough, choose a spacious, wide, stable bowl so that it is convenient to knead. Using a whisk, beat the eggs with sugar, salt and vanilla sugar until smooth.

Step 6

Step 6
Pour in the remaining milk and stir.

Step 7

Step 7
Add the appropriate yeast mixture and mix well.

Step 8

Step 8
Pour in the butter, stir until smooth.

Step 9

Step 9
Add about 3/4 of the sifted flour, you can do this through a sieve. Repeated sifting will not be superfluous. Do not add all the flour at once; you may need more or less of the specified amount. It depends on the quality and properties of the flour used. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 10

Step 10
Mix the dough first with a spoon. It is still quite sticky and viscous.

Step 11

Step 11
Add the remaining flour in small portions, while mixing the mixture with your hands. At the same time, control the consistency of the dough. Do not add too much flour so that the dough does not turn out tight and heavy.

Step 12

Step 12
The dough should be soft and pliable. It may stick to your hands quite a bit. Form the dough into a ball, cover the top with a towel or cling film. Leave the dough in a warm place to mature.

Step 13

Step 13
While the dough is rising, prepare the streusel. The oil should be cold, but not frozen. You get quite a lot of streusel and some remains. You can freeze the leftover streusel or just make it in half.

Step 14

Step 14
Sift the flour into a bowl.

Step 15

Step 15
Add sugar to flour and stir.

Step 16

Step 16
Add cold butter to flour mixture.

Step 17

Step 17
Rub everything with your hands until you get crumbly butter crumbs. If the crumbs are not crumbly enough, add a little flour. Cover the finished streusel and put it in the refrigerator so that the butter does not melt.

Step 18

Step 18
The dough has risen, increasing in volume by about 2.5 times. This usually happens in 1 hour-1 hour 30 minutes. Rising time depends on ambient temperature and yeast activity.

Step 19

Step 19
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal pieces depending on the size of the buns you want.

Step 20

Step 20
Roll each piece of dough into a log. Place the formed buns on a parchment-lined baking sheet. You can make buns with any sweet filling: jam, thick jam, raisins. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

Step 21

Step 21
Cover the buns with cling film or a light towel and leave to proof for 15 minutes.

Step 22

Step 22
Beat the egg with a fork until smooth.

Step 23

Step 23
Brush the surface of the buns with beaten egg.

Step 24

Step 24
Sprinkle the tops of the buns generously with streusel.

Step 25

Step 25
Bake rich yeast buns with milk streusel in an oven preheated to 180C for about 25 minutes until golden brown. Cooking time will depend on the operating characteristics of the oven, so adjust the baking mode and duration based on this. Read more about how ovens work in the article at the end of this recipe.

Step 26

Step 26
Bon appetit!

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