Milk and Sugar Mini Buns (2024)

These Milk and Sugar Mini Buns are soft and delicate bread bites that are generously sprinkled with milk powder and sugar to make heavenly treats.

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I made sure that I don’t pull up youtube in the background as I type this post or else, I am nevergonna finish. I will be watching videos of Nysnc and Backstreet Boys after every sentence and the post won’t be published at all.

But we are here, I made it to the last part of my writing without distraction and here, I present to you, Milk and Sugar Mini Buns.

I love minis! And I love milky stuff so these mini buns are such a joy.

They are generously sprinkled with a delightful mixture of milk powder and sugar before and after baking. The buns are soft, and because they are small, it is so addictive to pop one after another in my mouth.

Milk and Sugar Mini Buns: The Process

We will start by proofing the yeast in warm water. Let that sit for 5 minutes until the mixture is foamy. In another bowl, combine milk, egg, butter, sugar and salt. Stir in the yeast mixture.

Add 3 cups of all-purpose flour and stir well with a wooden spoon until it is combined with the rest of the mixture. Gradually sprinkle some of the remaining flour to the mixture, little by little, just until the dough gathers into a soft ball in the center of the bowl. You may not need all of the flour.

Turn it over onto a floured board and knead for 6-10 minutes, or until the dough is smooth, elastic and can stretch thinly. Shape the dough into a ball.

Place the dough in a bowl and cover it with plastic wrap. Let it rise for 1 and 1/2 hour or until the dough is doubled in size.

After rising, gently punch down the dough and using a knife, divide it into 50-55 portions. We need to make little balls that are 1 and 1/2 inches in diameter.

Shape each into a smooth ball. You will be able to make around 50 or more.

Arrange them close together in a greased 9×13 inch baking pan. Cover them loosely with plastic wrap or a clean kitchen towel (Actually, I always use a kitchen towel).

Let them rise once again for about an hour. They should be puffy and doubled in size.

Once the buns have risen, preheat oven to 350 F. Brush the risen dough with egg wash. Combine milk powder and sugar together in a bowl. Mix them thoroughly. Using a mesh strainer, sprinkle half of this mixture all over the buns, distributing them evenly.

The milk powder I used here is whole milk powder. Brands like Nido, or Bear Brand, if you are in the Philippines, is great. There are also whole milk powder sold in bulk store, like Bulk Barn or baking stores.

Bake the mini buns for 17-22 minutes, or until they are golden. Cool them slightly, then sprinkle the remaining milk-sugar mix all over the buns again.

Don’t worry if you think there is too much powder in there. These buns won’t come out too sweet or milky- just perfect.

And those powders will sit in eventually too if you are worried about a powdery mess. It is all good!

And then, enjoy that heavenly sight of milk sitting on top of those soft mini buns. Sigh, sigh. I love that milky sweet goodness!

More Delightful Bread Recipes :

• Sweet Beehive Buns
• Chelsea Buns
• Easy Focaccia
• Austrian Buchteln
• Sweet Cheese Rolls
• Mini Cinnamon Buns with Coffee Icing
• Japanese Condensed Milk Bread
• Milk bread
• Japanese Milk Buns
• Chocolate Walnut Bread
• Choco-HazelnutRolls
• Swedish Cardamom Buns

If you make this or any recipe from the blog, I’d love to see! Please share your photos with me by using hashtag #womanscribbles on Instagram. Or tag me @sanna.womanscribbles. Thank you very much!

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