Homemade soft milk buns inspired by the fluffy breads from the popular Taiwanese bakery 85C.
Fresh bread! Fresh bread! FRESH BREAD!
If you live in the Los Angeles/Orange County area and haven’t yet experienced 85°C Bakery, you’re missing out on a local obsession.
The craze began in 2008 when the Taiwanese bakery opened its first U.S. location in Irvine, Orange County. Lines formed out the door, often waiting half an hour or more. Since then, 85°C has grown to over 1,000 locations worldwide.
Walking into an 85°C, you’d never guess someone was dieting—customers load trays with bread as if carbs were in short supply. Every 15 minutes or so, bakers bring out fresh trays while shouting “fresh bread” to announce the new batch.
Ingredients
These soft milk buns are made with a yeast-based dough. If it’s been a while since you’ve worked with yeast, refresh your technique before starting. For consistent results, measure ingredients by weight with a kitchen scale; if you use volume, measure flour with the spoon-and-level method.
You’ll need the usual yeast-dough staples: active dry yeast, warm water, whole milk, an egg, all-purpose and bread flours (or all-purpose only), sugar, kosher salt, and butter. The recipe calls for a mix of all-purpose and bread flour, but you can substitute more all-purpose if needed.
If you like a crunchy-sweet finish, garnish the buns with Swedish pearl sugar — a finer, smaller version of Belgian pearl sugar — after brushing with melted butter.
Assembly
Serving Suggestions
These milk buns are best served warm, fresh from the oven. They pair especially well with a salted coffee or any favorite beverage. Baking at home also means you can shout “fresh bread!” as you pull them from the oven.
Related Bread Recipes
- Twisted Coconut Buns
- Ube Milk Bread
- Japanese Melon Pan
- Jalapeño Cheddar Hot Dog Buns
Soft Milk Buns
Ingredients
- 2 ¼ teaspoon active dry yeast (7 g)
- ¼ cup warm water (90–110°F)
- ⅔ cup whole milk, warm or room temperature
- 1 large egg, room temperature
- 1 ½ cup all-purpose flour (195 g)
- 1 ¼ cup bread flour (165 g) — or substitute additional all-purpose
- 3 Tablespoons granulated sugar (38 g)
- ½ teaspoon kosher salt
- ¼ cup unsalted butter (57 g), softened
- 2 Tablespoons melted butter (28 g) for brushing
- Swedish pearl sugar, to garnish (optional)
Instructions
- Dissolve yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until cloudy and foamy.
- In a stand mixer fitted with a dough hook, combine all-purpose flour, bread flour, sugar, and salt. Add the yeast mixture, warm milk, and egg. Mix to combine.
- Add the softened butter gradually, one tablespoon at a time, until incorporated. Knead in the mixer or by hand until the dough is smooth, soft, and elastic.
- Shape the dough into a ball, place in a large bowl, cover, and proof 45–60 minutes until doubled in size.
- Preheat the oven to 400°F (205°C).
- Deflate the dough and divide it into 8 equal portions (about 57 g / 2 oz each). Roll each into a tight ball and place on a parchment-lined baking sheet. Cover and rest 30 minutes until puffed.
- Score the tops with a sharp paring knife, brush with melted butter, and sprinkle with pearl sugar if desired. Bake 12–15 minutes until golden.
Notes
- You may substitute additional all-purpose flour if you don’t have bread flour.
- Swedish pearl sugar is a finer, smaller version of Belgian pearl sugar and gives a delicate crunch.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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