Pot baked milk buns with garlic butter

4h 40m
- Preparation 2h 10m
- Resting 1h 45m
- Cooking 45 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

375 ml Milk
45 g Sugar
1 cubes Yeast
170 g Flour
580 g Flour
2 tsp. Salt
1 Egg
60 g Butter, at room temperature
Some butter for greasing
1 Egg yolk
2 tbsp. Milk
For the Garlic Butter:
1 Garlic
100 g Butter
1 tsp. Chili flakes
1 tsp. Coarse salt
Some butter for greasing

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The Fusiontec Aromatic pots are oven-safe up to 250°C, making them perfect for oven baking. The heavy lid ensures that the dough does not dry out during the proofing phase.

Step 2

To start, heat the milk in a pot until lukewarm and dissolve the sugar and yeast in it. Mix the milk mixture with a bit of flour and let it rise for 10 minutes. Add the remaining flour, salt, and egg to the starter dough and knead everything for 5 minutes. Then, incorporate the butter and work it into a smooth dough. Cover the dough and let it rise for an hour.

ml Milk

g Sugar

cubes Yeast

g Flour

tsp. Salt

Egg

g Butter, at room temperature

Step 3

After rising, place the dough on a floured surface and divide it into 12 equally sized balls. Grease the pot well with butter, evenly distribute the dough balls in it, cover with the lid, and let rise for another 30 minutes. Preheat the oven to 180°C.

Some butter for greasing

Step 4

Mix the egg yolk with the milk and brush the buns with the mixture. Bake the milk buns in the oven without the lid at 180°C for 30-35 minutes until golden brown.

Egg yolk

tbsp. Milk

Step 5

For the garlic butter: Peel and finely chop the garlic. Gently brown the butter in a pot.

Garlic

g Butter

Step 6

Add the garlic, chili flakes, and coarse salt to the butter and sauté for about 1 minute. Finally, brush the milk buns with the garlic butter 5 minutes before the end of baking and finish baking.

tsp. Chili flakes

tsp. Coarse salt

Some butter for greasing