Hokkaido Milk Cinnamon Buns

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   We prepare the necessary products and heat the milk.

2. STEP 2

   

   To activate the yeast, add to 150 ml. warmed milk 2 tbsp. sugar, 7 gr. dry yeast and mix.

3. STEP 3

   

   Pour 100 ml into a saucepan. warm milk, add 20 g. mix the flour well, then put it on a hot stove and stir for 5-7 minutes until it reaches the consistency of pudding, turn off the stove, remove and cool the tangzhong custard base.

4. STEP 4

   

   Pour activated yeast into a bowl, break 1 chicken egg, add 2 tbsp. butter and mix.

5. STEP 5

   

   Add the cooled tangzhong custard base and stir until smooth.

6. STEP 6

   

   Sift the flour into a bowl in parts and add a pinch of salt.

7. STEP 7

   

   Knead the dough and mix it with a spoon, then add the 100 grams left for kneading. flour and continue kneading with your hands.

8. STEP 8

   

   Pour a little flour onto the table and begin to knead the dough thoroughly to bake porous buns.

9. STEP 9

   

   The resulting dough with a soft consistency needs to be proofed and we put it in a suitable container, greased inside with vegetable oil for 1.5 hours, cover with a towel and put it in a warm place.

10. STEP 10

    

    We place the finished fluffy dough on the table, which we first sprinkle with flour, knead and make a roll out of it.

11. STEP 11

    

    We cut the roll into 8 equal parts and, using a rolling pin, roll out each part of the dough into an oblong flat cake. Mix cinnamon and sugar for bun filling.

12. STEP 12

    

    Grease each flatbread with butter and sprinkle with an even layer of cinnamon sugar.

13. STEP 13

    

    We fold the edges of each cake inward and roll it out with a rolling pin and wrap it tightly into rolls. Place the buns, seam side down, on a parchment-lined baking sheet and cover with a towel, let them rest for 1 hour.

14. STEP 14

    

    Brush each bun with an egg broken in a bowl and mixed until smooth and bake in an oven preheated to 180 degrees for 20 minutes. Let the buns stand in the switched off oven for another 5 minutes, then take them out and let them cool.

15. STEP 15

    

    The result was very fluffy, beautiful and soft Hokkaido milk buns!

16. STEP 16

    

    I wish everyone a bon appetit!

Comments on the recipe

Tatyana EAO

05.10.2023

5

These are probably the most ideally structured buns I have ever made. They rose even more than in the photo. The dough is soft and moderately moist.

Ksenia Petrovskaya

05.10.2023

4.6

I think I agree with the previous comment, these are the best buns I have ever baked, tender, airy, very tasty. Thanks to the author for the recipe ☺