When I was a child, I ate milk buns at every birthday party! We bought them in our favourite bakery and they were very soft . We stuffed them with butter and ham. Simple and suitable for children. Today I’ve made them for the first time and I’m very happy to bake these perfectly leavened marvels! The filling is a little different from the past one, let’s say a little more refined and certainly more appreciated by adults. Alternatively you can spread simple jam on the surface, children and adults will go crazy anyway!
Ingredients for 15 milk buns:
- 300 grams 00 flour
- 200 grams Manitoba flour
- 300 ml whole milk at room temperature
- 7 grams powdered brewer’s yeast
- 50 grams caster sugar
- 50 grams melt butter
- salt to taste
To brush bread:
- 1 yolk
- 2 tablespoons of milk
To the filling:
- 140 grams softened butter
- chopped chives
- 15 Slices of smoked tuna
- black pepper, freshly ground.
Method
Prepare the dough with a planetary mixer. First dissolve the yeast in the milk and add sugar and butter. Mix very well. Put both sifted flours in the planetary mixer. Salt. Pour wet ingredients a little bit at a time. You will have to make a smooth and lump-free dough. Place the dough in a large bowl, cover with a cloth. Place in the turned off oven and let rise for about 3 hours. Form balls. Every ball must have the same weight (about 40 grams). Place them on a baking sheet lined with baking paper.Let rise for about half an hour. Beat the egg yolk with the milk and brush the buns. Bake in a preheated oven at 180° Celsius degrees for about 15 minutes. Then turn the grill ON and let them brown for a couple of minutes. Remove from the oven and let it cool.
Prepare the butter by creating a smooth cream, so add the chopped chives and the black pepper. Mix well. Cut sandwiches in half and spread on them some aromatic butter. Add the previously washed radishes (without the green parts) and cut into thin slices. Finally, place a slice of tuna on each bun.