Milk Buns are tiny and super-soft buns we usually have, here in Italy, at buffet meal. Since the taste is kind of neutral, you can stuff them both with cured meats (usually salami and cheese) or Nutella (a famous Italian hazelnut spread). I’ve been enthusiastic about this new experiment: they are even too quick and good to eat, and if you change the filling (from salty to sweet) you actually seem to taste two different buns!
Since the weekend is coming, maybe you have some extra time and you wanna try this recipe and delight your family.
Read you soon, I’m gonna go and play with Elisa: because of the works, office is becoming more and more dusty, besides messy, so we’re having a home day, today Have a nice day, and if you try the recipe I’d like to know your opinion XOX :-*
1 egg for brushing
Preparation Time: 20 min.
Cooking Time: 15 min.
Total Time: 35 min.+ 2 hours and 30 min. for rising
Dissolve the yeast in the milk, add sugar and tepid melted butter.
Put the flour in a mixing bowl (or on a pastry board), make a well and slowly pour the mix you’ve made, combining evenly.
Add the salt, move on a floured surface and knead well, for at least 10 minutes.
Put the dough in a bowl, cover the bowl with plastic wrap and let rise for 2 hours, or till it will have doubled in volume.
When ready, make a cylinder out of it, then cut it in pieces, 30 gr each.
Make a little ball with every piece of dough: pull the upper edges downwards and close them on the bottom, so that you’ll get smooth balls.
Brush the buns with some milk, then let them rise again, for 30-60 minutes (it depends on the temperature you have at home).
At the end, brush with some beated egg and bake in pre-heated oven at 220°C.
Baking time is about 15-18 minutes.
Take the buns off the oven and let them cool down.
You can stuff them with some Nutella.
Or, otherwise, with some cheese and cured meats.
Nessuna ricetta simile a Milk Buns.All Recipes, recipe by Flavia Imperatore
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