Polo Buns
Makes 4 regular buns / 8 mini buns
  • 150 grams bread flour
  • 30 grams sugar
  • 1 teaspoon instant yeast
  • ¼ teaspoon salt
  • 70 grams warm milk
  • 1 tablespoon beaten egg
  • 15 grams unsalted butter, cubed
Pastry Crust
  • 50 grams all-purpose flour
  • 30 grams unsalted butter
  • 25 grams icing sugar, sifted
  • Pinch of salt
  • 1 tablespoon beaten egg
  1. Bread: Combine bread flour, sugar, instant yeast and salt in a mixing bowl. Stir in warm milk and beaten egg and form a rough dough. Knead in the butter and continue to knead until a smooth and elastic dough forms. Place the dough in a lightly greased bowl, cover and let it proof for 1 hour, or until double in size.
  2. Pastry Crust: Combine all ingredients together and beat until pale and fluffy. Shape into a log, wrap with clingfilm / plastic wrap and refrigerate until firm. Divide the pastry crust into 8 pieces. Keep the remaining pastry crust refrigerated while working on one portion of pastry crust.
  3. Shaping the bread: Punch the bread down to knock out excess air. Divide the dough into 8 equal buns and roll into a ball. Set aside, cover and let it rest for 15 minutes. Flatten a portion of the pastry crust on your hand and wrap it around one bun. Place the bun on a lined baking sheet and let it proof for another 45 minutes.
  4. Baking the bread: Preheat the oven to 180 degrees Celsius. Score the bun with a knife gently and brush with beaten egg. Bake for 15 minutes until golden on top.
Naggy Notes
- Adapted from Kitchen Corner
Recipe by Foodie Baker at https://www.foodiebaker.com/polo-buns/