INGREDIENTS (30 pieces of 30 g)


  • 150 g Manitoba Flour
  • 350 g Flour 00
  • 1 teaspoon dry Yeast
  • 300 g whole Milk
  • 50 g Butter
  • 60 g Sugar
  • 1 teaspoon Salt
  • 1 Egg + 20 g Milk (for brushing)


  1. Pour the two sifted flours, sugar, dry yeast, salt, milk at room temperature and melted butter into a bowl (or a planetary mixer). Knead until a smooth and elastic compound is obtained. Form a ball and let it rest for about 2 hours in the oven turned off with the light on.
  1. Once the indicated time has passed, your dough will be risen. Now you can divide it into about 30 buns of 30 g each.
  1. Shape into balls and arrange them on a oven tray lined with parchment paper. In a small bowl mix the egg and milk to brush your buns and let them rise again for about 30 minutes.
  1. Bake your milk buns in a preheated static oven at 200 ° for about 12-13 minutes.
  1. Once cooked, transfer them to a wire rack to let them cool before serving and/or stuffing them.
  1. Once cooled, you can serve them with jams and sweet creams or with cold cuts and cheeses.

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