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    Home » Recipes

    20th June 2020 Dinner

    Home » Recipes

    Stuffed Milk Bun Recipe

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    This Stuffed Milk Bun Recipe is delicious. The recipe is similar to the recipe I used in The BEST Burger Buns but amended slightly to make the dough suitable to carry a heavy filling. I haven't given a stuffing recipe but basically I caramelise onions, add chicken and sometimes corn, garlic, a little ginger, red chilli, paprika and a little cumin. I make a separate white sauce and stir that in. As long as your mixture isn't too wet and has cooled down COMPLETELY, it will work beautifully.

    Chicken milk buns in flower shape in round tin with butter to side

    I first made these buns immediately after Ramadan. Some were still fasting and I sent them to my in laws house for my brother in law thinking he would be the only person who would enjoy them. I later found out that my mother in law absolutely loved them and she requested the recipe immediately. 

    Stuffed Milk Bun Recipe

    As mentioned  the stuffing recipe isn't important. I wanted to provide a recipe that would stand up to a stuffing but remain soft. You can use ANY filling!

    These are the softest, lightest, fluffiest burger buns ever! A million times better then store brought buns and so easy to make.

    Made using the Tangzhoug method, this is a follow up to the Hokkaido Milk Bread recipe I shared.

    I have made several other buns using this method and I have a recipe coming for each of them soon. I have made these Milk Buns as Dinner Rolls, Stuffed with fillings and Sweet Rolls.

    If you make these buns, please do share. Every little bit of credit helps our business to grow. I have been working on perfecting this recipe for a really really long time. On the dough itself - since January.

    Chicken Milk buns in a baking dish in flower shape

    Here are some tips and tricks that will help with this recipe: 

    Active dry yeast vs instant yeast

    Instant yeast and active dry yeast are interchangeable at a 1:1 ratio.

    However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise.

    What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe.

    In this recipe if using Active Dry Yeast, I bloom the yeast in all the milk rather then part. 

    Can the dough be kneaded by hand?

    It is far easier to knead this with a stand mixer with a dough hook attachment. The dough is quite sticky and takes some kneading to come together. If you prefer to knead by hand, you will need to knead a lot longer.

    How to make the lightest fluffiest bread

    This dough is meant to be sticky so avoid adding any extra flour. It will look wet and sticky but it will come together eventually as it is kneaded.

    Adding extra will create a dense chewy bun instead of the light fluffy milk/brioche-style bun we want.

    If the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

    Window pane test

    Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

    Window Pane test on dough

    Can these be made ahead of time? 

    To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

    Can they be frozen?

    Yes! Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 180°C/Gas Mark 4 until warmed through.

    How to make them

    Make the tangzhoug

    Combine water, milk and flour in a pan to make a roux. Let it cool.

    Milk and flour in pot with spoon

    Tangzhoug being stirred in pot

    Mix the dough and let it rise

    Knead the flour, sugar, yeast, egg, milk and tangzhoug together for 1o minutes.

    Add the salt and then the butter slowly. Once fully incorporated, knead for 15 - 20 minutes. 

    Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Around 1.5 – 2 hours.

    Dough in blue bowl

    Pic showing glossy dough in bowl

    Shape and fill the buns

    Risen dough in bowl

     

    Stretched dough in bowl showing air bubbles

    Dough on floured surface

    Punch the dough down, and place on a lightly floured work surface.

    Cut into portions. (Weighing them helps – Mine were around 70 - 90 g each).

    Shape into buns

    To shape, gently flatten each piece of dough like a pancake. Add filling of choice. I haven't provided a filling recipe here because I wanted to leave it up to you. I make a caramelised onion base which is cooked  low and slow in oil and ghee. I add garlic, a little ginger, red chilli powder, a little smoked paprika, cumin, salt and pepper. I then make a white sauce and mix that in. I sometimes add cheese too.

    Red onions cooking in oil and ghee

    Chicken and spices in oil in pot cooking

    White sauce and whisk in pot

    Pull up each side pinching it together in the center. Repeat until the ball is sealed. Then cup your hand over the ball and gently move in circular motions until smooth. Place seam side down on a lined tray.

    Corners brought into the middle of the dough ball

    Buns shaped and on a lined tray

    Second prove

    The dough will need to rise again. This time for around 1 hours. 

    Brush with Egg Wash (You can add sesame seeds if you like).

    Buns proved on a lined tray

    12 buns in a lined tray

    You can make smaller buns and cook them for a shorter time.

    Egg washed bun on limed tray

    2 buns with egg wash and sesame seeds on lined tray

    Chicken mixture on piece of dough

    Your mixture should be completely cool and not too wet.

    Bake

    Preheat your oven to GM 5, 215 C for 12 - 15 minutes.

    Transfer to a wire rack to cool completely.

    Chicken milk buns in flower shape in round tin with butter to side

     

    More Milk Bread Recipes:

    Hokkaido Milk Bread

    The BEST Burger Buns

    If you make this recipe, don't forget to let us know via Instagram.

    Chicken milk buns in flower shape in round tin with butter to side
    5 from 2 votes
    Print

    Stuffed Milk Bun Recipe

    Soft, Pillowy Bread with a stuffing

    Course Baking, Lunch, Lunch/Dinner
    Cuisine Chinese, Japanese
    Keyword Milk Buns, Stuffed Milk BUn
    Prep Time 10 minutes
    Cook Time 50 minutes
    Proving Time 3 hours 30 minutes
    Total Time 4 hours 30 minutes
    Servings 9
    Calories 247 kcal
    Author Safira

    Ingredients

    Tangzhoug

    • 100 g Milk
    • 20 g Strong Bread Flour

    Dough

    • 400 g Strong Bread Flour
    • 7 g Instant or fast Action Dry Yeast
    • 30 g Caster Sugar
    • 1 Egg
    • 160 g Milk
    • 7 g Salt
    • 55 g Butter Room Temperature

    Egg Wash

    • 1 Egg
    • 1 tbsp Milk

    Instructions

    Tangzhoug

    1. Add the flour and milk to a pan over medium high heat and whisk continuously till it thickens. Scrape into a bowl and leave to cool.

    Dough

    1. Add tangzhoug, strong bread flour, yeast, sugar, egg and milk to bowl of stand mixer and mix on medium low for 10 minutes.

    2. Add salt and mix in, then add butter slowly with mixer running until fully mixed in.

    3. Continue to knead in stand mixer on low for 15 - 20 minutes until glossy and until the window pane test method works. (See notes).

    4. Gather dough up and add to a greased bowl. Cover with damp cloth and leave to prove for 1.5 - 2 hours.

    5. Lightly flour your work surface and divide dogh into equal pieces - around 70 - 90 g. (9 buns).

    6. Roll each peice out flat and fill with a mixture of your choice.

    7. Cover lightly with greased cling film and allow to rise for 1 hour.

    8. Make the egg wash by whisking the egg and milk together. Paint over the buns and sprinkle with sesame seeds if you like.

    9. Bake at GM 5, 215 °C for 12 - 15 minutes.

    Recipe Notes

    Storage - These last well at room temperature for 2 - 3 days. They freeze well for a month.

    Window Pane - Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

    Stuffing - You can use any stuffing of your choice.

     

    Nutrition Facts
    Stuffed Milk Bun Recipe
    Amount Per Serving
    Calories 247 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 33mg11%
    Sodium 362mg16%
    Potassium 89mg3%
    Carbohydrates 39g13%
    Fiber 1g4%
    Sugar 5g6%
    Protein 7g14%
    Vitamin A 212IU4%
    Calcium 45mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Julia says

      September 06, 2020 at 2:39 am

      5 stars
      These were absolutely incredible! I stuffed mine with wild boar, caramelized onion, and sharp cheddar. The dough was perfect to work with and the final result was divine. Thanks!

      Reply
      • Safira says

        September 07, 2020 at 12:02 pm

        Thanks so much. I am so happy to read this. SOOOO glad you enjoyed them. 🙂

        Reply
    2. Carla says

      November 23, 2020 at 3:06 am

      Hello! How much water do you add to the tangzhoug? On your ingredient list for the tangzhoug, it only listed milk and bread flour. Yet on your instructions it says: “Add the water and milk to a pan over medium high heat and whisk continuously till it thickens.” The instructions mentioned water and yet omitted the bread flour. It’s a little bit confusing. Thank you for sharing your knowledge and any clarifications for my question.

      Reply
      • Safira says

        November 23, 2020 at 8:57 am

        Hi Carla,

        So sorry for the confusion. There is no water needed for the tangzhoug. Just the flour and milk. Have updated instructions. Thank you for letting me know.

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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