Sweet Milk Buns

Method

1. Place the room-temperature milk, fresh (or dry) yeast, sugar, and 5 tablespoons of flour into the stand mixer. Mix to dissolve.
2. Gradually add the remaining flour, one tablespoon at a time, while continuing to knead.
3. After about 5 minutes, when the dough pulls away from the sides, add the salt and room-temperature butter. Continue kneading until the butter is fully incorporated and the dough becomes smooth and silky (about 7-8 minutes).
4. Transfer the dough to a work surface. Punch it down, fold it over itself several times to strengthen it, then shape into a ball.
5. Place the dough in a bowl, cover with a cloth, and let it rise in a turned-off oven for 2-3 hours until tripled in volume.
6. Butter your work surface and hands. Turn out the dough, press to remove large air bubbles, and fold it over itself repeatedly to give it strength.
7. Divide the dough into pieces of 25-30 g each. Shape into balls and place on a baking sheet lined with parchment paper. Cover with plastic wrap and a cloth. Let rise until doubled in size.
8. Mix one egg with 20 ml of milk for the egg wash. Gently brush the surface of the buns.
9. Preheat the oven to 200°C. Bake the buns for about 12 minutes. If they brown too quickly, cover with aluminum foil.
10. Remove from the oven and place on a wire rack to cool, allowing air circulation.