How to Make Milk Buns | Alexis deBoschnek
50.7 هزار بار بازدید -
4 سال پیش
-
This week I'm making milk
This week I'm making milk buns. They're the perfect project for when you've got a day to fill. This recipe can be made with all-purpose or bread flour.
Ingredients
STARTER
3 tablespoons water
3 tablespoons whole milk
2 tablespoons flour
DOUGH
3 cups flour,
¼ cup sugar
1 teaspoon salt
1 tablespoon instant yeast
1 cup whole milk, warm to the touch
4 tablespoons unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
Egg wash
Directions
First, make the starter. In a small pot over low heat, add the water, milk, and flour and stir for 30-60 seconds until a paste forms. Remove from the heat and transfer the mixture to a bowl. Cover and refrigerate for 15 minutes to an hour, or until cool.
In a large bowl, add the flour, sugar, salt, and yeast, and whisk to combine.
In a large glass measuring cup or bowl, add the milk, egg, melted butter, and chilled started, and whisk to combine until smooth.
Pour the milk mixture into the bowl of flour and use your hands to combine into a shaggy dough. Turn the dough out onto a clean work surface and knead for 20 minutes, until the dough becomes a smooth, elastic ball. The dough will start off very sticky and become smoother as you need. If the dough feels too sticky at the beginning, add a tablespoon or two of flour.
Transfer the dough to an oil-greased bowl and cover with a kitchen towel. Let the dough rise for one hour in a warm spot, or until doubled in size.
Scoop the dough out of the bowl onto a clean work surface and roll out into a 12x12-inch square. Divide the dough into 9 equal parts.
Flatten a portion of dough into a circle. Pinch the edges of the dough together in the middle of the dough, creating a seal, then transfer to a greased 9-inch square baking dish. This can also be done in a circular baking dish. Repeat with the remaining dough balls, then cover with a kitchen towel and let rise for 30-45 minutes in a warm place.
While the dough is rising, preheat the oven to 350˚F.
Brush the buns with your egg wash mixture of choice. Bake the buns for 25 minutes, or until golden brown.
Let the buns rest in the pan for at least 10 minutes before removing.
Created by Ryan Nethery & Alexis deBoschnek
Edited by Matt Porter
Music by Mapache, ‘Cherry Barb’ from the album ‘From Liberty Street’
You can buy the album here: https://lnk.to/fromlibertyst
Special thanks to Daniel Hollis & Noah Culver
Follow me on Instagram @alexisdeboschnek
Ingredients
STARTER
3 tablespoons water
3 tablespoons whole milk
2 tablespoons flour
DOUGH
3 cups flour,
¼ cup sugar
1 teaspoon salt
1 tablespoon instant yeast
1 cup whole milk, warm to the touch
4 tablespoons unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
Egg wash
Directions
First, make the starter. In a small pot over low heat, add the water, milk, and flour and stir for 30-60 seconds until a paste forms. Remove from the heat and transfer the mixture to a bowl. Cover and refrigerate for 15 minutes to an hour, or until cool.
In a large bowl, add the flour, sugar, salt, and yeast, and whisk to combine.
In a large glass measuring cup or bowl, add the milk, egg, melted butter, and chilled started, and whisk to combine until smooth.
Pour the milk mixture into the bowl of flour and use your hands to combine into a shaggy dough. Turn the dough out onto a clean work surface and knead for 20 minutes, until the dough becomes a smooth, elastic ball. The dough will start off very sticky and become smoother as you need. If the dough feels too sticky at the beginning, add a tablespoon or two of flour.
Transfer the dough to an oil-greased bowl and cover with a kitchen towel. Let the dough rise for one hour in a warm spot, or until doubled in size.
Scoop the dough out of the bowl onto a clean work surface and roll out into a 12x12-inch square. Divide the dough into 9 equal parts.
Flatten a portion of dough into a circle. Pinch the edges of the dough together in the middle of the dough, creating a seal, then transfer to a greased 9-inch square baking dish. This can also be done in a circular baking dish. Repeat with the remaining dough balls, then cover with a kitchen towel and let rise for 30-45 minutes in a warm place.
While the dough is rising, preheat the oven to 350˚F.
Brush the buns with your egg wash mixture of choice. Bake the buns for 25 minutes, or until golden brown.
Let the buns rest in the pan for at least 10 minutes before removing.
Created by Ryan Nethery & Alexis deBoschnek
Edited by Matt Porter
Music by Mapache, ‘Cherry Barb’ from the album ‘From Liberty Street’
You can buy the album here: https://lnk.to/fromlibertyst
Special thanks to Daniel Hollis & Noah Culver
Follow me on Instagram @alexisdeboschnek
4 سال پیش
در تاریخ 1399/01/31 منتشر شده
است.
50,771
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