Soft milk buns filled with cream cheese and dipped in garlic butter
- For the Milk Buns:
- 400g strong white bread flour
- 14g fresh yeast (or 7g dry instant)
- 25g milk powder
- 220ml whole milk, warm
- 20g caster sugar
- 6g fine salt
- 2 large eggs, room temperature, approx 120g.
- 40g soft butter
- 1 Small egg, beaten (for eggwash)
- For the Garlic Butter:
- 180g unsalted butter
- 1 Large bulb of garlic
- 2 tbsp olive oil
- 2 tbsp chopped flat leaf parsley
- For the Cream Cheese Filling:
- 280g cream cheese, at room tempterature
- 75g grated cheddar cheese
- 30g whole milk
- Salt & pepper
- For the topping:
- 20g parmesan
- 2 tbsp chopped chives
- Firstly, make the tangzongh (You can skip this part but it does make the buns softer); in a small saucepan, weigh 30g of the flour and 80ml of the milk and cook on a medium heat constantly whisking until thick. Set aside to cool slightly.
- In a jug or small bowl, add the rest of the warm milk and fresh yeast (or dry, if using); stir until all the yeast is incorporated.
- In the bowl of a stand mixer with a dough hook fitted, add the remainder flour, sugar, salt and milk powder and whisk together. Add the eggs, milk and yeast, tangzongh and mix on medium speed for 8 minutes.
- Slowly add the softened butter a teaspoon at a time and mix for a further 6-8 minutes on medium speed, or until the dough springs back to the touch.
- Transfer to a clean bowl greased with oil and proof overnight in the fridge, or for 6-8hrs in the fridge until doubled in size.
- The next morning, pre-heat the oven to 180c fan or 200c oven. Line 2 baking trays with greaseproof paper.
- Weigh the dough and divide into 12 equal pieces, roughly around 64-68g each.
- Roll each portion into a tight ball and place, spaced apart, onto 2 baking trays lined with baking paper.
- Leave to proof for 1.5hrs or until doubled in size.
- Egg wash with the 1 small egg, and bake for 12-18 minutes until golden brown. Leave to cool & turn the oven down to 170c fan or 190c oven.
- Next, make the garlic butter. In a small saucepan, melt the butter until simmering.
- Seperate the cloves from the garlic and remove the peel, add all the whole cloves to the butter and simmer for 15-20 minutes until soft. Remove from the heat and allow to cool slightly.
- Using the back of a spoon, or ideally, an hand blender, blend the garlic and butter. Add the olive oil and parsley and mix to combine.
- Next, make the filling. In a medium bowl, beat down the cream cheese and loosen with the milk. Season to taste and stir in the cheddar cheese.
- Put the filling into a piping back and cut off 1cm from the tip.
- Cut each bun into 6 wedges, making sure not to cut all the way through the bread but leaving 1cm at the base. I did this by cutting 3 lines across the diameter.
- Pipe the cream cheese filling into the bun, piping a small amount inbetween each wedge and a bit in the middle. Repeat for all the buns.
- This next part can be messy, but you could use a pastry brush if you prefer. Hold each bun in your hand and dip into the garlic butter making sure the whole outside is covered. Repeat for the rest of the buns.
- If there is any garlic residue leftover, using a pastry brush, brush the remaining garlic inside the wedges.
- Grate over the parmesan and return to the oven to bake for 15-18 minutes until crisp and golden.
- remove from the oven, garnish with the chopped chives and serve immediately.
Serve fresh from the oven, or re-heat for 10 minutes on 190c fan.
Best eaten within 2 days. Wrap individually in cling film and store in the fridge, or freeze for 1 month. you can bake from frozen, add an extra 5-8 minutes onto the cooking time, or defrost first.
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