Ingredients
Dough
100 g | water |
25 g | plus 375 g all-purpose flour, divided |
115 g | cold whole milk |
50 g | egg (1 large egg) |
85 g | sugar |
22 g | nonfat dry milk powder |
7 g | instant or rapid-rise yeast |
5 g | salt |
60 g | unsalted butter, cut into 2 pieces and softened |
Topping
100 g | all-purpose flour |
2 g | baking powder |
2 g | salt |
100 g | unsalted butter, softened |
80 g | confectioners' sugar |
100 g | egg, beaten (2 large eggs) |
8 g | vanilla extract |
Dough
½ cup water |
2 tablespoons plus 2⅔ cups (13⅓ ounces) all-purpose flour, divided |
½ cup cold whole milk |
1 large egg |
⅓ cup plus 4 teaspoons (3 ounces) sugar |
3½ teaspoons nonfat dry milk powder |
2¼ teaspoons instant or rapid-rise yeast |
1 teaspoon salt |
4 tablespoons unsalted butter, cut into 2 pieces and softened |
Topping
⅔ cup plus 2 teaspoons (3½ ounces) all-purpose flour |
¼ teaspoon baking powder |
¼ teaspoon salt |
6 tablespoons unsalted butter, softened |
⅔ cup confectioners' sugar |
2 large eggs, beaten |
2 teaspoons vanilla extract |
Essential Equipment
Instructions
- 100 g water
- 25 g all-purpose flour
- 115 g cold whole milk
- 50 g egg (1 large egg)
- 375 g all-purpose flour
- 85 g sugar
- 22 g nonfat dry milk powder
- 7 g instant or rapid-rise yeast
- 5 g salt
- 60 g unsalted butter, cut into 2 pieces and softened
- Transfer dough to very lightly floured counter. Knead dough briefly to form ball and transfer, seam side down, to lightly greased large bowl. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours. (Wash and dry mixer bowl and paddle.)
- 100 g all-purpose flour
- 2 g baking powder
- 2 g salt
- 100 g unsalted butter, softened
- 80 g confectioners’ sugar
- 100 g egg, beaten (2 large eggs)
- 8 g vanilla extract
- Line 2 baking sheets with parchment paper. Transfer dough to counter and divide into 20 equal pieces (40 grams each). Roll each piece into tight ball. Space 10 balls evenly on each prepared sheet. Lightly spray tops of buns with vegetable oil spray, cover with plastic, and let rise until doubled in size, about 1 hour. Adjust oven rack to middle position and heat oven to 375 degrees F/190.5 degrees C.
- When buns are doubled in size, pipe 30 grams (about 2 tablespoons) topping in tight spiral on top of each bun (topping should form circle roughly 2 inches in diameter and ¼ inch thick). Bake, 1 sheet at a time, until topping is golden brown, 14 to 16 minutes, rotating sheet halfway through baking. Transfer buns to wire rack and let cool for at least 10 minutes. Serve.
Instructions
- ½ cup water
- 2 tablespoons all-purpose flour
- ½ cup cold whole milk
- 1 large egg FOR THE DOUGH: Whisk water and 2 tablespoons flour in small microwave-safe bowl until smooth. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency and registers at least 150 degrees F/65.5 degrees C, 40 to 60 seconds. Whisk in milk until smooth, then whisk in egg until smooth.
- 2⅔ cups (13⅓ ounces) all-purpose flour
- ⅓ cup plus 4 teaspoons (3 ounces) sugar
- 3½ teaspoons nonfat dry milk powder
- 2¼ teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cut into 2 pieces and softened
- Transfer dough to very lightly floured counter. Knead dough briefly to form ball and transfer, seam side down, to lightly greased large bowl. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours. (Wash and dry mixer bowl and paddle.)
- ⅔ cup plus 2 teaspoons (3½ ounces) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ⅔ cup confectioners’ sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- Line 2 baking sheets with parchment paper. Transfer dough to counter and divide into 20 equal pieces (about 1½ ounces each). Roll each piece into tight ball. Space 10 balls evenly on each prepared sheet. Lightly spray tops of buns with vegetable oil spray, cover with plastic, and let rise until doubled in size, about 1 hour. Adjust oven rack to middle position and heat oven to 375 degrees F/190.5 degrees C.
- When buns are doubled in size, pipe about 2 tablespoons topping in tight spiral on top of each bun (topping should form circle roughly 2 inches in diameter and ¼ inch thick). Bake, 1 sheet at a time, until topping is golden brown, 14 to 16 minutes, rotating sheet halfway through baking. Transfer buns to wire rack and let cool for at least 10 minutes. Serve.