Korean milk bread - ultra soft and fluffy bun

Korean milk bread - ultra soft and fluffy bun


– 600 g (1 ⅓ lb) flour - 50 g (1 ¾ oz or ≈ 10 tsp.) sugar - 10 g (⅓ oz or 2 tsp.) salt - 50 g (1 ¾ oz or 2 tbsp.) butter - 240 ml (1 cup) milk - 120 ml (8 ⅛ tbsp.) water - 10 g (⅓ oz) quick yeast - 1 egg for greasing

Heat the milk. Add the sugar, butter, and salt to it and stir until the sugar dissolves and the butter melts.

Step 1.

Mix the flour and yeast. Gradually add a third of the liquid mixture and knead the dough. Allow the dough to rise for 2 hours.

Step 2.

Dip the dough, divide into portions and form into flagons. Divide each bundle into 3 pieces and form into rolls. Leave the dough under cling film to rise for another 20-25 minutes.

Step 3.

Beat the egg with a fork and brush the top of the loaves with it. Bake in the oven at 180 °C (350 °F) for 25-28 minutes. Take the bread out of the oven and help it to separate from the mold, remove it from the mold and place it on a wire rack to cool before serving.

Step 4.