01
Mix the ingredients
Pour the milk, honey, slightly cooled melted butter, sugar, salt and dry yeast into a bowl. Stir until evenly combined.
Tip: The butter must not be hot, or it could affect the yeast.
SOFIDRINKINI
Piattini
Super soft milk and honey buns 🍯
PrepAbout 25 min
Rising2 hours
Baking17 min
Makes9 buns
Method
02
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.
Tip: Scrape up the flour from the bottom and sides of the bowl.
03
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.
Tip: Before adding more flour, keep kneading: the dough becomes more elastic as you work it.
04
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.
Tip: Fold it without tearing or squashing the dough too much.
05
Roll out the dough
Roll the dough out again with a rolling pin into an even rectangle about 1 cm thick.
Tip: Try to keep the thickness even so the buns are all the same height.
06
Cut into nine pieces
Trim the edges to square off the rectangle, then cut it into 9 pieces of the same size.
Tip: Make clean cuts with a sharp knife or a dough scraper.
07
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.
Tip: At the end of the rise they should look puffy and visibly bigger.
08
Brush the tops
Mix the beaten egg with a little water and gently brush the tops of the risen buns.
Tip: Brush without pressing, so you do not deflate the buns.
09
Bake the buns
Bake the buns in an oven preheated to 170 °C for about 17 minutes, until evenly golden.
Tip: Keep an eye on the colour in the last few minutes, because timing can vary slightly from oven to oven.
10
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.
Tip: Milk brushed on while the buns are still hot keeps the tops soft and glossy.
Sofi’s tips
Small details, great result.
01 Let the melted butter cool slightly before adding it to the yeast.
02 Knead the dough well before deciding whether to add more flour.
03 Roll the dough out to an even thickness of about 1 cm.
04 Leave space between the buns, because they will grow during the 2-hour rise.
05 Brush the buns with a little milk straight out of the oven to keep them soft and glossy.