For those craving a delightfully fluffy and soft milk bun, the Soufflé Milk Bun is a perfect choice. Unlike my previous soufflé cheese bun, this recipe focuses on the pure, rich flavor of milk and is topped with a light and airy soufflé crust. It’s a simple yet delicious treat that pairs well with your favorite fillings.
Recipe (Yields 9 Buns)
Sweet Stiff Starter:
- 25g sourdough starter
- 80g bread flour
- 35g water
- 15g sugar
Dough:
- 180g bread flour
- 20g sugar
- 10g milk powder
- 3g salt
- 95g milk
- 40g whipping cream
- 20g butter
- All of the sweet stiff starter
Soufflé Crust:
- 50g butter
- 25g icing sugar
- 50g low protein flour
- 45g milk
Filling:
- Butter cubes (one per bun)
Pan Size:
- 8×8” (20x20cm)
Method
- Prepare the Sweet Stiff Starter:
- Combine the sourdough starter, bread flour, water, and sugar. Allow it to triple in volume, about 7-8 hours at 27-28°C.
- Prepare the Dough:
- Mix bread flour, sugar, milk powder, and salt in a bowl.
- Add milk, whipping cream, and all of the sweet stiff starter. Mix until the dough comes together.
- Gradually add butter and knead until fully incorporated and the dough achieves window pane.
- Bulk Proof:
- Bulk proof the dough for 2 hours at 28°C.
- Shape the Buns:
- Punch down the dough and divide it into 9 equal portions.
- Wrap each dough portion around a cube of butter.
- Place the wrapped dough on a greased 8×8” pan for the final proof, 3.5-4 hours at 28°C.
- Prepare the Soufflé Crust:
- Mix softened butter with icing sugar.
- Gradually add milk and mix well.
- Add flour and fold until a paste forms.
- Final Steps:
- Brush the proofed buns with egg wash.
- Pipe the soufflé crust over the top of each bun.
- Bake at 180°C for 20 minutes, or until golden brown.
Enjoy these light and fluffy buns fresh out of the oven!