DOGGO LOOK-ALIKE MILK BREAD
DOGGO LOOK-ALIKE MILK BREAD
Who loves fancy breads??? ME, ME, ME! If I had to keep a pet, this one would be my first choice. The best part I love about bread dough is you can shape it however you want, just be creative.
Adorable DOGGO LOOK-ALIKE MILK BREAD BUNS 🐶 BOW-WOW! These bread buns are way too cute to eat but they’re also too tasty to not eat. This milk bread is lightly-sweetened, soft as cloud. Think of it as the lighter, more buttery, and more flavourful version of your classic supermarket sweet milk buns. I had so much fun making these.
As the temperature drops, something small starts brewing in the back of my mind and something turns into an idea and then I just roll with it. This recipe is one of those. I feel there’s no better way to spend my day than in the kitchen baking a storm.
RECIPE
- Prep Time: 2hours 30minutes
- Cook Time: 45 minutes
- Total Time: 3hours 15minutes
- Yield: 8 Milk buns
- Category: Baked good
- Method: Stand Mixer
INGREDIENTS
- 220 gms All purpose flour
- 2 tablespoons Milk powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon Salt
- 1 (50gms) egg
- 100 ml Milk
- 20 gms butter, Room temperature
- 1/2 teaspoon Instant yeast
INSTRUCTIONS
- Preheat your oven to 375 degrees F(190 degrees C).
- In a separate bowl, add warm milk(110 degree F - 115 degree F), 1 tbsp sugar, egg and yeast. Mix it well. Let it sit for few minutes until the yeast is activated (bloom).
- In a bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, salt, remaining 2 tbsp sugar and the yeast, egg and milk mixture (wet ingredients).
- Knead the dough for at least 10 minutes or until it comes together.
- Add softened butter into the dough and knead for 3-4 minutes or until the butter fully incorporated and the dough is nice and smooth. ( until it bounces back when you poke it)
- Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover it with a plastic wrap.
- Place in a warm draft free spot and let it rise (proof) for about an hour to two hours or until doubled in size.
- Line your tray with parchment paper and set aside.
- Dump the dough onto your work surface, ( flour it a little if necessary) and deflate it. Cut the dough into 8 equal pieces into a small bowl. Shape the buns seam side down into your dish and set aside.
- Brush the top of the buns with milk and with a drop of edible colour mixed with a tablespoon of water (if required I’m using it on cheeks and ears), Chocolate chips or edible sugar pearls for eyes and nose.
- Cover it with plastic wrap and allow them to sit in a nice warm place for about an hour or until they’re about one and a half times bigger than the original size.
- Once the buns are risen, bake them for about 45 minutes at 150 degree C.
- Brush them with melted butter immediately when they come out of the oven and enjoy.
If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!
- 220 gms All purpose flour
- 2 tablespoons Milk powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon Salt
- 1 (50gms) egg
- 100 ml Milk
- 20 gms butter, Room temperature
- 1/2 teaspoon Instant yeast
INSTRUCTIONS
- Preheat your oven to 375 degrees F(190 degrees C).
- In a separate bowl, add warm milk(110 degree F - 115 degree F), 1 tbsp sugar, egg and yeast. Mix it well. Let it sit for few minutes until the yeast is activated (bloom).
- In a bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, salt, remaining 2 tbsp sugar and the yeast, egg and milk mixture (wet ingredients).
- Knead the dough for at least 10 minutes or until it comes together.
- Add softened butter into the dough and knead for 3-4 minutes or until the butter fully incorporated and the dough is nice and smooth. ( until it bounces back when you poke it)
- Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover it with a plastic wrap.
- Place in a warm draft free spot and let it rise (proof) for about an hour to two hours or until doubled in size.
- Line your tray with parchment paper and set aside.
- Dump the dough onto your work surface, ( flour it a little if necessary) and deflate it. Cut the dough into 8 equal pieces into a small bowl. Shape the buns seam side down into your dish and set aside.
- Brush the top of the buns with milk and with a drop of edible colour mixed with a tablespoon of water (if required I’m using it on cheeks and ears), Chocolate chips or edible sugar pearls for eyes and nose.
- Cover it with plastic wrap and allow them to sit in a nice warm place for about an hour or until they’re about one and a half times bigger than the original size.
- Once the buns are risen, bake them for about 45 minutes at 150 degree C.
- Brush them with melted butter immediately when they come out of the oven and enjoy.
If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!
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