CookEat Recipe
English Overnight Milk Buns
Soft yeasted milk buns from an overnight sponge, enriched with butter, sugar and nutmeg, finished with sweet egg-white glaze.
Method
Steps
Step 1
Dissolve yeast in warm water, combine with milk and about 500 g flour to a thick batter. Cover and refrigerate overnight; bring toward room temperature before making dough.
Step 2
Mix in the measured 113 g melted butter, sugar, salt, soda, nutmeg and about 800 g more flour to a firm, pliable dough, adding up to 200 g extra flour only if needed. Knead, cover and let rise until substantially expanded, checking periodically for up to five hours.
Step 3
Roll about 1.3 cm thick, cut rounds, place in a pan greased with the separate 15 g butter and proof about 30 minutes.
Step 4
Bake at 190 °C until light brown and baked through, about 18–25 minutes.
Step 5
Beat pasteurized white with icing sugar and brush buns after baking.
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