Description
Delightful milk and sugar mini buns showcase Portuguese bakery traditions with simple ingredients. Warm, golden pastries invite home bakers to savor authentic flavors and create memorable culinary moments for friends and family.
Ingredients
Scale
- ¾ cup (180 ml) warm milk
- 1 large egg
- 1 large egg (for egg wash)
- ½ cup (120 g) milk powder
- ¼ cup (57 g) unsalted butter, softened
- 3 ¼ to 3 ¾ cups (390–450 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 tsp salt
- 2 ¼ tsps active dry yeast
- ¼ cup (60 ml) warm water (110–115 degrees Fahrenheit)
- ½ cup (100 g) sugar (for milk-sugar mixture)
Instructions
- Yeast Activation: Blend yeast with lukewarm water (110°F/43°C) in a small container, allowing it to foam for 5 minutes.
- Liquid Base Preparation: Whisk milk, butter, egg, sugar, and salt together in a large mixing bowl until thoroughly integrated, then incorporate the activated yeast mixture.
- Dough Formation: Progressively add flour, kneading until the mixture transforms into a smooth, elastic dough that cleanly separates from the bowl’s edges. Continue working the dough on a floured surface for 8-10 minutes to develop a silky, responsive consistency.
- First Fermentation: Transfer dough to an oiled bowl, cover with a clean towel, and let rise in a warm, undisturbed location for 1-1.5 hours until volume doubles.
- Shaping and Second Rise: Gently deflate the dough, divide into 50-55 uniform small balls, and arrange snugly in a greased 9×13 inch baking pan. Cover loosely and allow a second rise for approximately 1 hour until buns appear puffy and interconnected.
- Topping and Baking: Preheat oven to 350°F (175°C). Brush buns with beaten egg, sprinkle half the milk-sugar mixture across the surface, and bake for 17-20 minutes until achieving a golden-brown complexion.
- Finishing Touch: Remove from oven, cool briefly, then dust with remaining milk-sugar mixture for a delicate, sweet finale.
Notes
- Master Yeast Activation: Ensure water temperature hits exactly 110°F for perfect yeast blooming, which guarantees soft, fluffy buns.
- Precise Kneading Technique: Develop gluten by kneading exactly 8-10 minutes, creating silky dough that stretches without breaking.
- Temperature-Controlled Rising: Let dough rise in draft-free spot around 75-80°F to achieve optimal volume and texture without overproofing.
- Topping Application Strategy: Sprinkle milk-sugar mixture in two stages – before and after baking – for enhanced sweetness and golden-brown finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg