Butter Sugar Soft Milk Buns
Pan Size : Mini Loaf Pan x 6
Yield : 6 buns
Recipe for : Philips Air Fryer XXL OR Air Fryer Oven
One of my favourite buns of all time — butter sugar bun. Not only are they my favourite but also my parents’! We used to toast sandwich slices, spread butter and sprinkle sugar on it for breakfast. We’d always have them with soft boiled eggs and a cup of hot Milo
INGREDIENTS FOR DOUGH BELOW:
250g Bread Flour (I use a mix of 190g Bread Flour + 60g AP Flour)
3g Instant Yeast
30g Fine Sugar
3g Fine Salt
185ml Whole Milk (store bought fresh milk works fine)
20g Unsalted Butter (softened)
INGREDIENTS FOR FILLING BELOW:
6 rectangular cuts of salted butter
Fine sugar to sprinkle
1 x Egg diluted with 1 tbs water as egg wash
**This is a bread dough with a hydration level of 74%**
DOUGH PREP METHOD BELOW:
1) Sieve bread flour into mixing bowl. Add in yeast & sugar then whisk it to incorporate the dry ingredients evenly. Add in milk & salt
**For Standmixer user, please skip steps 2–6 and use my stand mixer method here under “Standmixer 101” section**
2) Use hand mixer with dough hook at Speed 2 (low) to knead the dough for about 2mins. Once you see the dough structure start to form, add in butter (fold in dough with your hand to cover the butter) and continue kneading for another 3mins
[Note : Rest handmixer for about 30secs or so after adding butter to prolong the “life” of your hand mixer. Do not use hand mixers below 300watts cause it will just burn out. If you’re using stand mixer, you’re absolutely safe]
3) You will see the dough forming into a scraggly ball at about the 3rd minute onwards after you add in the butter. If you have been trying out my Soft Milk Buns recipe, this dough texture is almost similar
4) Move dough to a clean surface to start hand kneading. Use a spatula to transfer every bit out
5) DO NOT succumb to the temptation of dusting the surface with flour as it will reduce the hydration level of the dough. Try using a plastic/marble/any smooth surface for this
Take a deep breath, warm up your arms & elbow for a good workout in the next steps!
6) Start to slap & knead your dough by pulling up the whole dough & slapping it down like this . Repeat this motion by taking the dough nearest to your body, fold it front then pulling up the dough and slapping it again. I did this for a good 15–20mins before the dough was smooth & did not leave any sticky residue anymore. Most bits on my hand & fingers were back into the dough. It is definitely still tacky due to the high hydration
7) Test your dough by stretching it to see if it stretches well without breaking immediately & if it passes the “window pane test”. You can start your 1st proofing once this is done.
For more insights on readiness and how to knead your dough using a combination of a hand mixer + hand kneading OR standmixer guide, you can head to my IG Story here for guidance
8) Smoothen up & tighten up the dough then place them into a bowl (dusted with flour — remove any remaining flour in the bowl). Cover with a cling wrap or towel. Proof it for 1hr or till double in size
9) After 1hr, remove the dough from mixing bowl. Depending on how big your tray is, weigh your whole dough if possible, then divide it into the no. of portions your tray can fit. Most dough should weigh about 440g — 480g
I divided my dough into 6 portions weighing about 80g each
10) Roll up the 6 doughs & let it rest on the surface for 15mins under cling wrap/cloth
11) Press down each dough with a rolling pin to remove any air bubbles from the dough and roll it out into an oblong shape (removing air bubbles help to ensure your texture is even inside and the top of your bun does not collapse down when pressed causing an ugly dent in).
Fold the long sides to the middle and seal it then put them onto your lined tray — one in each mini loaf tray (folded line side down and smooth side up)
12) Proof it for another 1hr or until double the size. Depending on the temperature in your home, some cooler condition require a little longer proofing. Normally the rule of thumb is, dough doubling in size.
13) Use a sharp knife or food grade scissors to give the middle a slit. Egg wash your buns before gently inserting butter between the slit, then sprinkle with sugar after. Do this for all buns. As the air fryer can only fit 2 mini loaf tray, you can put the other 4 mini trays in the fridge to slow down the proofing before baking
AIR FRYER BAKING METHOD BELOW:
1) Pre-heat AF @ 140degrees for 5mins
2) Bake @ 140degrees for 15mins
3) Leave buns in AF for 2mins before removing to be cooled on rack. Try to cool it down outside the tray with baking paper removed to avoid a soggy bottom (cooling on rack — with holes below allows for hot air to travel out of the bun)
4) Best eaten after being cooled down for an hour. You can place them in an air tight Lock & Lock container for consumption later. Best consumed within 3 days – usually gone in 2 days 😂
Hope this recipe helps all AF bakers out there. Do try to batch test for the right temperature and bake timing since Air Fryers may vary due to different circumstances (usage frequency, size and model)
MORE RECIPES HERE :)
