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.
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.
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.
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.
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.
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.
Shape and fill the buns
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.
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.
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).
You can make smaller buns and cook them for a shorter time.
Your mixture should be completely cool and not too wet.
Preheat your oven to GM 5, 215 C for 12 – 15 minutes.
Transfer to a wire rack to cool completely.
More Milk Bread Recipes:
If you make this recipe, don’t forget to let us know via Instagram.
Stuffed Milk Bun Recipe
Soft, Pillowy Bread with a stuffing
- 100 g Milk
- 20 g Strong Bread Flour
- 400 g Strong Bread Flour
- 7 g Instant of fast Action Dry Yeast
- 30 g Caster Sugar
- 1 Egg
- 160 g Milk
- 7 g Salt
- 50 g Butter Room Temperature
- 1 Egg
- 1 tbsp Milk
Add the water and milk to a pan over medium high heat and whisk continuously till it thickens. Scrape into a bowl and leave to cool.
Add tangzhoug, flour, yeast, sugar, egg and milk to bowl of stand mixer and mix on medium low for 10 minutes.
Add salt and mix in, then add butter slowly with mixer running until fully mixed in.
Continue to knead in stand mixer on low for 15 - 20 minutes until glossy and until the window pane test method works. (See notes).
Gather dough up and add to a greased bowl Cover with damp cloth and leave to prove for 1.5 - 2 hours.
Lightly flour your work surface and divide dogh into equal pieces - around 70 - 90 g. (9 buns).
Roll each peice out flat and fill with a mixture of your choice.
Cover lightly with greased cling film and allow to rise for 1 hour.
Make the egg wash by whisking the egg and milk together. Paint over the buns and sprinkle with sesame seeds if you like.
Bake at GM 5, 215 °C for 12 - 15 minutes.
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.