Piattini · Soft, glossy and slightly sweet

Super soft milk and honey buns 🍯

Name: Super soft milk and honey buns 🍯
Prep time: 25 min
Cook time: 17 min
Total time: 2 h 42 min
Yield: 9 buns
Ingredients: 150 g Milk; 20 g Honey; 20 g Unsalted butter (melted and left to cool slightly); 15 g Granulated sugar; 5 g Salt; 5 g Active dry yeast; 240 g Bread flour; q.b. Beaten egg (mixed with a little water); q.b. Milk (to brush on the buns straight out of the oven)

Little milk and honey buns with an incredibly soft crumb and a delicate flavour. Perfect for breakfast or an afternoon snack, or filled with either sweet or savoury ingredients.

PrepAbout 25 min

Rising2 hours

Baking17 min

Makes9 buns

Quantity

Makes 9 buns

Ingredients

For the dough

150 g Milk 20 g Honey 20 g Unsalted butter (melted and left to cool slightly) 15 g Granulated sugar 5 g Salt 5 g Active dry yeast 240 g Bread flour

To finish

q.b. Beaten egg (mixed with a little water) q.b. Milk (to brush on the buns straight out of the oven)

I used Caputo active dry yeast for this recipe. Let the melted butter cool slightly before adding it to the other ingredients.

Mix the ingredients

Pour the milk, honey, slightly cooled melted butter, sugar, salt and dry yeast into a bowl. Stir until evenly combined.

The butter must not be hot, or it could affect the yeast.

Add the flour

Add the bread flour and start mixing with a spatula, until it is completely absorbed and there are no dry patches left.

Scrape up the flour from the bottom and sides of the bowl.

Knead the dough

Turn the dough out onto the work surface and knead it vigorously. Lift it and slap it down on the counter several times until it is smooth, elastic and no longer sticky.

Before adding more flour, keep kneading: the dough becomes more elastic as you work it.

Roll out and fold

Gently roll out the dough, then fold it twice by bringing the edges into the centre. This helps strengthen its structure.

Fold it without tearing or squashing the dough too much.

Roll out the dough

Roll the dough out again with a rolling pin into an even rectangle about 1 cm thick.

Try to keep the thickness even so the buns are all the same height.

Cut into nine pieces

Trim the edges to square off the rectangle, then cut it into 9 pieces of the same size.

Make clean cuts with a sharp knife or a dough scraper.

Let them rise

Place the 9 pieces on a baking tray lined with baking paper, leaving space between them. Cover and let them rise for 2 hours.

At the end of the rise they should look puffy and visibly bigger.

Brush the tops

Mix the beaten egg with a little water and gently brush the tops of the risen buns.

Brush without pressing, so you do not deflate the buns.

Bake the buns

Bake the buns in an oven preheated to 170 °C for about 17 minutes, until evenly golden.

Keep an eye on the colour in the last few minutes, because timing can vary slightly from oven to oven.

Make them glossy

As soon as they come out of the oven, brush the hot buns with a very thin layer of milk. Then let them cool slightly on a wire rack.

Milk brushed on while the buns are still hot keeps the tops soft and glossy.

What I used

Equipment

The exact reference images, so there is no “wait, which one should I buy?” moment.

✦

Sofi’s tips

Small details,
great result.

01Let the melted butter cool slightly before adding it to the yeast.

02Knead the dough well before deciding whether to add more flour.

03Roll the dough out to an even thickness of about 1 cm.

04Leave space between the buns, because they will grow during the 2-hour rise.

05Brush the buns with a little milk straight out of the oven to keep them soft and glossy.

A recipe by

Sofia Lorini

Creator of Sofidrinkini

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