Milk Buns

Cook Time 30 minutes + resting time

Servings 6

Ingredients

1 x (7g) sachet of instant yeast

100-130ml milk

1 whole egg + 1 yolk

300g plain flour

Pinch of salt

15g sugar

20g butter, softened

Sesame seeds

Method

Place the sachet of yeast in a jug with 60ml of lukewarm water and let it stand for 15 minutes to activate (once it’s foamy and bubbly, it’s ready). Whisk the whole egg into the milk and now pour into the yeast mixture.

Fit the iCompanion XL with the kneading and crushing blade (or mixer with a dough hook) and add flour, sugar and butter. Launch P1 pastry program for 2½ minutes. After 30 seconds of mixing, remove the stopper and pour in the yeast mixture. Once combined into a sticky dough, leave in the bowl to prove at 30C for 40 minutes or until it has doubled in size.

Use a pastry scraper to remove dough from the bowl and place on a floured surface. Knead for a few seconds then form cut dough into 6 even portions. Form into balls and place onto a tray lined with baking paper, leaving plenty of room between each. Press down on each to flatten slightly. Cover with a tea towel and leave to prove in a further hour in a warm spot of the house.

Preheat the oven to 180°C. Brush the buns with egg yolks and then sprinkle with sesame seeds. Bake for 15-20 minutes until golden brown. Cool on a rack before serving.