Sourdough Sweet Milk Bun

Sourdough Sweet Milk Bun


Looking at the crumb, you will have no regrets. It is every bit as fluffy and soft as the yeasted version with the sweet milky aroma and taste


  • 130g levain
  • 210g bread flour (I use Japanese bread flour for high water absorbency)
  • 100g to 120g milk (depending on flour. Add 100g first and add as you knead if dough is dry)
  • 25g condensed milk
  • 40g sugar
  • 35g salted butter (add 1/4 tsp salt if using unsalted butter)


  1. Add all ingredients except butter into a stand mixer bowl. Mix up with spatula. If there is time, allow 30 min of fermentolyse for easier mixing later on.
  2. Using machine, knead at low then high speed till the dough comes together. Add butter and continue mixing till window pane.
  3. Transfer dough to a dusted mat and round to a ball, rest for 20 min covered.
  4. Divide dough in 8 equal parts and roll them round. Mine was about 70g each.
  5. Roll out each dough with a rolling pin and swissroll up.
  6. Place in a long baking tin or just onto your regular baking tray. Proof for approximately 5.5 hours. Proofing is done; when dough is slightly jiggly,when you shake gently dough does not rebound when you poke a finger into it and it has expanded 1.5 to 2 times in volume.
  7. Eggwash with whole beaten egg.
  8. Bake at 170 deg C for 25 min. Cover the top with a foil if it browns too fast. Dough should more than double in the oven.
  9. Cool and enjoy!