Soft caramel buns

Soft milk buns with gooey caramel inside are what you need if you want something sweet for breakfast or a snack. The buttery homemade bread and lush caramel are just the best combo to treat yourself. You’ll see how a classic can turn into something extra special.

I’ve made these milk buns forever and honestly, they’re now a family must-have. The first time I went for the caramel filling, my kids said it was the best snack ever.

Dreamy Ingredients

• Caramel filling: 90 g, go for high quality for the best taste
• Flour (type T45): 500 g, gives you that light, soft bread
• Salt: 2 teaspoons, keeps the flavors right
• Sugar: 60 g, just enough for a sweet kick
• Eggs: 2, for that nice golden color and a rich dough
• Fresh baker’s yeast: 20 g, makes the bread rise just right
• Butter: 230 g, makes those buns super soft and rich
• Warm milk: 230 g, wakes up the yeast and keeps the buns tender

Step-by-Step Directions

Filling with Caramel:

When the buns have cooled down, poke the top with the tip of a pastry syringe and squeeze caramel into each one. Go generous but not too wild, so it doesn’t ooze out everywhere.

Baking:

Heat your oven to 180°C. Give each bun a brush of milk to get a nice shine. Bake for about 15 minutes until they turn golden. Cool completely on a rack.

Second Rise:

Space out the dough balls on some parchment so they’ve got about 3 cm between each. Let them puff up for 2 hours at room temp, they should look much bigger.

Shaping the Buns:

Turn out the dough onto a lightly floured surface and press it with your hands to push out the air. Cut it into 18 even pieces (roughly 60 g each) and roll into smooth balls.

First Rise:

Pop the dough into a lightly oiled bowl, cover it up, and let it hang out for about an hour at 25°C. When it’s doubled in size, your yeast has done its job.

Mixing in the Butter:

With the mixer going, toss in the soft butter (cut up small). Keep kneading while that butter melts right in—should take up to 10 minutes. You want your dough glossy, bouncy, and not sticky anymore.

Getting the Dough Ready:

In a bowl, mix the slightly warmed milk and yeast, then give it 5 minutes to bubble a bit. Add flour, sugar, salt, and eggs into your stand mixer or just a big bowl if you’re doing it by hand.

First Knead:

Knead the whole mix for about 5 minutes on medium speed so it comes together smooth and stretchy. This is when the gluten starts kicking in for chewy bread.

Caramel’s honestly the hero that makes these simple milk buns unforgettable. I still remember baking them for my daughter’s birthday the first time. Folks couldn’t get enough—they all wanted the how-to before they left.

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Storing & Keeping Fresh

The buns taste best on day one, but they’re still great for up to three days if you pop them in an airtight box on the counter. Need to wake them up a bit? Just microwave them a few seconds and they’ll be soft and the caramel goes all melty again. Don’t stick them in the fridge—they’ll just get tough faster.

Yummy Variations

Feel like switching things up? Swap the filling for some chocolate spread, vanilla pastry cream, or a good raspberry jam. Want to make them party-ready? Add some orange zest to the dough and go for salted caramel inside. If you love unusual flavors, fill them with praline or pistachio paste too. They really work!

Serving Ideas

Hand these caramel milk buns out as a snack with warm milk or hot chocolate for the kids. For grown-ups, try them with strong coffee or black tea. Serving brunch? Pile them into a basket next to fresh fruit and plain yogurt to balance out the sweetness.

Frequently Asked Questions

→ How can I make my buns super soft?

Make sure you knead the dough well to get the gluten working, and let it rise in a warm spot until it doubles in size.

→ Can I use a different filling instead of caramel?

Definitely! Swap caramel for chocolate, jam, or your favorite spread.

→ How do I keep the buns from drying out?

Don't bake them too long. Check around the 12-minute mark and take them out once they’re just lightly golden.

→ Should I warm the milk before mixing with yeast?

Yes, use warm milk to activate the yeast, but make sure it’s not too hot, or it’ll kill the yeast.

→ What’s the best way to store these buns?

To keep them fresh, store in an airtight container at room temperature, and try eating them within two days.

→ Can I prepare the buns ahead of time?

Yes, bake the buns without filling and freeze them. Thaw and add caramel before serving, then reheat lightly.