• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Subscribe
  • Scribbles

  • Recipe Index
  • asian
  • bread
  • breakfast
  • desserts

by sanna last updated December 12, 2018 posted December 12, 2018 14 Comments

Milk and Sugar Mini Buns

These Milk and Sugar Mini Buns are soft and delicate bread bites that are generously sprinkled with milk powder and sugar to make heavenly treats.

Jump to Recipe              Print Recipe

Milk and Sugar Mini Buns in a baking pan, dsted with a generous amount of milk powder and sugar.

I made sure that I don’t pull up youtube in the background as I type this post or else, I am never gonna finish. I will be watching videos of Nysnc and Backstreet Boys after every sentence and the post won’t be published at all.

But we are here, I made it to the last part of my writing without distraction and here, I present to you, Milk and Sugar Mini Buns.

I love minis! And I love milky stuff so these mini buns are such a joy.

A few pieces of the milk and sugar mini buns on a parchment paper.

They are generously sprinkled with a delightful mixture of milk powder and sugar before and after baking. The buns are soft, and because they are small, it is so addictive to pop one after another in my mouth.

Milk and Sugar Mini Buns: The Process

  • We will start by proofing the yeast in warm water. Let that sit for 5 minutes until the mixture is foamy. In another bowl, combine milk, egg, butter, sugar and salt. Stir in the yeast mixture.
  • Add 3 cups of all-purpose flour and stir well with a wooden spoon until it is combined with the rest of the mixture. Gradually sprinkle some of the remaining flour to the mixture, little by little, just until the dough gathers into a soft ball in the center of the bowl. You may not need all of the flour.
  • Turn it over onto a floured board and knead for 6-10 minutes, or until the dough is smooth, elastic and can stretch thinly. Shape the dough into a ball.

The kneaded dough of milk and sugar mini buns.

Place the dough in a bowl and cover it with plastic wrap. Let it rise for 1 and 1/2 hour or until the dough is doubled in size.

The risen dough of milk and sugar mini buns.

After rising, gently punch down the dough and using a knife, divide it into 50-55 portions. We need to make little balls that are 1 and 1/2 inches in diameter. Shape each into a smooth ball. You will be able to make around 50 or more.

Arrange them close together in a greased 9×13 inch baking pan. Cover them loosely with plastic wrap or a clean kitchen towel (Actually, I always use a kitchen towel). Let them rise once again for about an hour. They should be puffy and doubled in size.

Once the buns have risen, preheat oven to 350 F. Brush the risen dough with egg wash. Combine milk powder and sugar together in a bowl. Mix them thoroughly. Using a mesh strainer, sprinkle half of this mixture all over the buns, distributing them evenly.

The milk powder I used here is whole milk powder. Brands like Nido, or Bear Brand, if you are in the Philippines, is great. There are also whole milk powder sold in bulk store, like Bulk Barn or baking stores.

Dusting the unbaked buns with milk powder and sugar mixture.

Bake the mini buns for 17-22 minutes, or until they are golden. Cool them slightly, then sprinkle the remaining milk-sugar mix all over the buns again. Don’t worry if you think there is too much powder in there. These buns won’t come out too sweet or milky- just perfect.

And those powders will sit in eventually too if you are worried about powdery mess. It is all good!

Freshly baked milk and sugar mini buns.

More mixture of milk powder and sugar is sprinkled over the buns.

And then, enjoy that heavenly sight of milk sitting on top of those soft mini buns. Sigh, sigh. I love that milky sweet goodness!

Milk and sugar mini buns on a baking tray, showing the inside crumbs.

More Delightful Bread Recipes :

  • Sweet Beehive Buns
  • Chelsea Buns
  • Easy Focaccia
  • Austrian Buchteln
  • Sweet Cheese Rolls
  • Mini Cinnamon Buns with Coffee Icing
  • Japanese Condensed Milk Bread
  • Milk bread
  • Japanese Milk Buns
  • Chocolate Walnut Bread
  • Choco-Hazelnut Rolls
  • Swedish Cardamom Buns
A few pieces of the milk and sugar mini buns on a parchment paper.
5 from 1 vote
Print

Milk and Sugar Mini Buns

These milk and sugar mini buns are delightful bread bites dusted with powdered milk and sugar. They are soft, heavenly and sweet! 

Course Dessert, Snack
Cuisine Asian
Keyword milky buns, sugar buns
Prep Time 30 minutes
Cook Time 17 minutes
rise times for the dough 2 hours 30 minutes
Total Time 47 minutes
Servings 20
Calories 164 kcal
Author sanna

Ingredients

  • 1/4 cup warm water 110-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 and 1/4 to 3 and 3/4 cups all-purpose flour
  • 1 large egg for the egg wash

For the Milk-Sugar Mixture

  • 1/2 cup sugar
  • 1/2 cup milk powder

Instructions

  1. Dissolve yeast in warm water in a small bowl. Let this stand for about 5 minutes or until foamy. In a large mixing bowl, combine milk, butter, egg, sugar and salt. Stir well. Stir in the yeast mixture. Add 3 cups of flour and incorporate it into the mixture. Gradually add little by little of the remaining flour just until the dough gathers together into a ball as you stir. You may not need all of the remaining flour.

  2. Turn the dough over on a floured board and knead for about 6-10 minutes, or until the dough is smooth, elastic and can stretch thinly. Place it inside a bowl, cover it with plastic wrap and let it rise for 1 to 1 and 1/2 hours until the size is doubled.

  3. After rising, gently deflate the dough and use a sharp knife to divide it into 50-55 portions. The goal is to form 1 and 1/2 inches balls. Shape each portion into a smooth ball and arrange them on a greased 9x13 inch baking pan, close together. Cover the pan loosely with plastic wrap and let the buns rise for 1 hour.

  4. Preheat oven to 350 F. Combine the milk powder and sugar in a bowl and stir well.  Beat one egg and brush it on the surface of the buns. Sprinkle 1/2 of the milk-sugar mixture all over the risen buns. Bake at 350 F for 17-20 minutes or until the buns are golden.

  5. Allow the buns to cool slightly and sprinkle the remaining milk-sugar mixture over the buns.

Recipe Notes

If you make this or any recipe from the blog, I’d love to see! Please share your photos with me by using hashtag #womanscribbles on Instagram. Or tag me @sanna.womanscribbles. Thank you very much!

This post contains affiliate links. Please see my disclosure page to learn more.

 

These milk and sugar mini buns are delightful bread bites dusted with powdered milk and sugar. They are soft, heavenly and sweet! # mii buns #sweetbuns # milkbread #sugarbuns | Woman Scribbles

Related Posts

  • Ube Morning Buns on a serving dish.Ube Morning Buns
  • Close shot of the hot cross buns in the baking tray.Hot Cross Buns
  • Mini Double Chocolate Buns drizzled with melted chocolate.Mini Double Chocolate Buns
  • Top angle shot of blueberry cinnamon rolls.Blueberry Cinnamon Rolls with Lemon Cream Cheese Glaze
  • Sweet Beehive Buns are pillowy, little pieces of soft bread filled with cream cheese and gloriously glazed with a sweet, delightful syrup.Sweet Beehive Buns
  • This cassava cake is appropriately sweet with notes of cheddar cheese and milk, and a whole load of the filling, tasty cassava meat.Cassava Cake

Made this recipe?

I would love to see! Tag me @sanna.womanscribbles on Instagram

Get more posts like this straight to your email…

Filed Under: All Baked Goods, bread Tagged With: #breadseries, bread bites, milk powder, mini buns

Reader Interactions

Comments

  1. Tai says

    November 4, 2020 at 10:41 pm

    I want to cry. I’m a good baker, but it had been a while since I baked my family anything since with quarantine and being broke and all that. I haven’t been able to afford to. I wanted to do something special so I bought the extra stuff I needed and started this recipe. I can’t believe how much food I had to throw away, my kitchen is covered in sugary powdered milk. The milk/sugar mix DOES NOT soak into the buns at all even if you cover it after cooking. I cooked it for 45 minutes and the dough is raw, even though I made the 55 peices. As far as I’m concerned this should be removed before any other struggling families get tricked. The amount of ads on here makes it almost impossible to even find the recipe. Nothing wrong with making a quick buck, but not at the expense of other people’s families.

    Reply
    • sanna says

      November 5, 2020 at 10:35 am

      I am so sorry that you had trouble with this. The recipe has been tested and I can’t tell for sure what went wrong.

      I am really sorry. It is not my intent to put all your efforts to waste.
      I also want say that blogging is not a quick buck. It took me literally blood, sweat and tears to get to this point so I totally understand you. I apologize for the troublr, but I did not meant to bring it to you. Stay safe.

      Reply
  2. Jamie says

    October 10, 2020 at 5:10 pm

    Hi Sanna,
    I started this recipe because I’ve been doing a lot of baking during quarantine, and I didn’t bother to check if I had regular milk or not. I do have chocolate milk and almost milk, do either of those work?

    Reply
    • sanna says

      October 10, 2020 at 5:17 pm

      Hi Jamie! Just use the white milk. Chocolate milk may not work so well for this recipe 🙂

      Reply
  3. Jacq Ong says

    September 24, 2020 at 1:27 am

    Hi! Can I use instant yeast for this recipe? Do I still need to mix it with water?

    Reply
    • sanna says

      September 24, 2020 at 1:38 pm

      Hi Jacq. Yes you can use instant yeast and still use it as the instruction says for active dry yeast 🙂

      Reply
  4. Bing says

    May 25, 2020 at 7:19 pm

    Hi Sanna,
    Can I refrigerate this dough overnight?
    Also can I make ensaymada out of this recipe?
    Can’t wait to try this.

    Reply
    • sanna says

      May 25, 2020 at 8:27 pm

      Hello Bing! Yes you can refigerate the dougj overnight (either during the first or second rise) then continue withh the recipe the next morning. Also, you can use this dough to make ensaymada 🙂

      Reply
  5. Amor says

    April 20, 2020 at 6:01 pm

    How come I still see some yeast in my dough after I kneaded my dough? Btw, I used instant dry yeast and mixed it to my dry ingredients

    Reply
    • sanna says

      May 25, 2020 at 8:31 pm

      Hello Amor! Sometimes that happens with instant yeast but usually those yeast will somehow be not visible after baking.

      Reply
  6. Emily says

    September 7, 2019 at 8:12 pm

    Hi Sanna, quick question. Is the sugar that goes on top of the buns supposed to be powdered sugar, or granulated sugar? Also, if I only have skim milk powder is there some way I should adapt the recipe? Thanks!

    Reply
    • sanna says

      September 9, 2019 at 5:35 am

      Hello Emily! It is plain granulated sugar. However, if you have only skim milk, then I suggest substituting powdered sugar for half the granulated sugar. So you will use half granulated and half powdered 🙂 Good Luck!

      Reply
  7. Emily says

    September 7, 2019 at 7:59 pm

    Hi Sanna, quick question. Should the sugar to sprinkle on top be powdered sugar or just plain granulated sugar? Also, if I only have skim milk powder is there a way I can adapt the recipe? Thanks!

    Reply
  8. AZIZA says

    August 20, 2019 at 11:42 am

    THANK you. It came out excellent

    Reply
  9. Melissa says

    August 12, 2019 at 9:31 am

    Question. I’ve tried yeast breads before and I just am not a bread maker, unless its with a bread machine. I’ve not
    tried making a yeast bread in 20 years. So your recipe looked yummy and I decided to give it another try.
    Complete fail for me. I came to work and shared my experience with a co worker and she looked at the recipe, she makes several yeast breads and asked about the recipe showing mixing water and yeast. She thought it should have some sugar in the yeast mixture to activate it. I was curious. What are your thoughts.

    Reply
    • sanna says

      August 13, 2019 at 9:03 am

      Hello, Melissa! Thank you for reaching out! I understand that a bit of sugar makes yeast activation faster. In fact, I do that in some of my recipes. This bread dough recipe does not do that, but you still can add a teaspoon or so in the water if you want. The difference is that the yeast will be foamier and will be in a short period of time. With that being said, this dough recipe is one of my favorite and has been used as a base for many bread recipes on the blog. I hope you try it again.:)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Sanna

Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

Follow me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Get new posts to email

Baked Goodies

Sliced puto showing the texture of the steamed cake.

Special Puto

Sliced food for the gods,

Food for the gods

Pandesal served on a plate.

Bread Machine Pandesal

Freshly baked bread machine cinnamon rolls.

Bread Machine Cinnamon Rolls

Hokkaido cupcakes on a cake stand.

Hokkaido Cupcakes

Easy Bibingka

Footer

Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

Receive recipes via email

Privacy Policy and Disclosure
  • About
  • Contact
  • Privacy Policy and Disclosure
  • Shop
· Copyright © 2021 WomanScribbles ·

  • Home
  • About Woman Scribbles
  • Privacy Policy and Disclosure
  • Contact
  • Recipe Index