MG's Japanese Milk and Sugar buns

Japanese Sweet Milk and Sugar Mini Buns

These are moist, delicate, feathery bites, with buttery bottoms and crusty tops of either milk-sugar powder or a dusting of sugar and cinnamon. This recipe makes a panful of tiny buns that are irresistible. Instead of the milk powder, I used Real Cream Powder from Hoosier Hill Farm (also on Amazon). If you don’t have either, just use the sugar cinnamon topping instead.

Dough
¼ cup warm water
2 teaspoons instant yeast
¾ cup warm milk
1 egg
¼ cup unsalted butter, melted
1/3 cup sugar
1 teaspoon salt
2 teaspoon pure vanilla extract
3 – 3 ¾ cups all-purpose flour

Finishing Touches
1/3 cup unsalted butter, melted
½ cup sugar and 2 teaspoons cinnamon (mix in a bowl)
½ cup sugar and 1/3 cup milk powder (mix in a bowl)

In a mixer bowl, mix water and yeast and let yeast sit a minute. Quickly stir in milk, egg, butter, sugar, salt, vanilla and most of the flour. Knead to make a soft dough, 5-8 minutes and then cover and let rise 1 ½ hours.

For the topping, have the butter ready. In one bowl, mix sugar and cinnamon. In the other bowl, mix the sugar and milk powder.

Line a baking sheet with parchment paper. Spread most of the melted butter into a 9 by 13 inch pan and place on the baking sheet. Gently deflate the dough and cut it into 50-60 small pieces and form each into a ball and place each in a row in the pan. Brush each ball with remaining melted butter. Cover and let rise 1-2 hours.

Sprinkle on the milk sugar powder or the cinnamon sugar. Bake until puffy and golden, 18-20 minutes. Remove from oven and sprinkle on more of the sugar mixtures.

Cool 10 minutes before serving.
Makes 50-60 little bites

 

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