Buns with powdered milk
Description
It goes perfectly with tea and coffee. I ended up with 8 medium‑sized buns, but you can divide the dough into a larger number, then the buns will be small but many. When reducing the size of the buns, don’t forget about the baking time; it will also need to be shortened. My buns were ready in just 25 minutes, but I turned off the oven and let them sit for another 5 minutes to finish, so to speak. The buns turned out very soft, tender, and airy. In terms of sweetness, I would say they are moderately sweet; with a cup of cocoa it was simply wonderful. They can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started.
- 2
Step 2
2. Pour the dry milk with warm water, the water does not have to be boiled. Dissolve the dry milk so that there are no lumps.
- 3
Step 3
3. Sift the flour, add sugar and fast‑acting yeast. Follow the instructions; not all yeasts can be added directly to the flour, some need to be dissolved in liquid.
- 4
Step 4
4. Add warm milk, melted butter, and the egg to the flour with the yeast. Set aside a portion of the egg—about a dessert spoon—immediately for brushing the buns.
- 5
Step 5
5. Knead a soft dough. Cover it with a napkin and place it in a warm spot for about an hour. I preheat the oven to 40 °C, turn it off, and leave the dough there.
- 6
Step 6
6. When the dough has doubled in size, punch it down with your hands, do not use flour, better to grease the table with butter. Divide it into the desired number, for me it’s 8 rolls. Shape round rolls, place them on greased parchment, brush each roll on top with egg, and sprinkle with sugar. Put in a warm oven for 20 minutes for proofing.
- 7
Step 7
7. Bake the buns at 180 °C for 30 minutes.
- 8
Step 8
8. Let it cool and try!
- 9
Step 9
9. Inside the bun they’re white and airy, outside – a sweet golden crust. Try it!