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600g plain flour
1 sachet fast action yeast
20g salt
40g caster sugar
375ml milk
30g butter
vegetable oil, for greasing
1 large free range egg
optional: flaky sea salt and/or sesame seeds
We already told it last week, starting today, we make a recipe by British Chef Tom Kerridge in three parts. We start with baking milk buns, tomorrow we make pulled beef (no Dutch name for it) and sunday we finish with the barbecue sauce. Nice for the kids: in the sauce goes coca-cola!
How to make milk buns
Place the flour in the bowl, sugar and salt on 1 side, yeast on the opposite site.
Warm the milk and butter in a sauce pan on low heat, until the butter melts.
Stir the mixture until well combined then add it to the flour in the mixing bowl.
Knead the mixture for 5-8 minutes into a silky, shiny dough.
Preheat the oven on the lowest heat then turn it off.
Please mind! Take the dough from the mixing bowl and place it in a clean, lightly greased bowl. The dough is sticky, this way it comes out easy after proving.
Cover the bowl in cling film.
Place the bowl into the warm oven.
Leave it to prove for 2 hours.
Knock the air out of the dough, knead it quickly.
Divide the dough in 12 buns of 80g each.
Grease a sheet of cling film with the oil.
Place the buns on waxed paper, cover them with the cling film.
Preheat the oven on the lowest heat then turn it off, slide in the buns and leave to prove for another hour
Place the buns slightly spaced on the baking tray.
They will touch as they prove.
Beat the egg in a small bowl.
Brush egg on the buns and sprinkle salt and seeds.
Preheat the oven to 220°C then bake the buns in 8 - 12 minutes golden brown
Allow the buns to cool on a wire rack.
What lovely fresh and delicious milk buns!