Lactose-Free Milk Buns

Directions

1. In a small saucepan, whisk together 20g of flour and 60ml of lactose-free milk to make the flour paste (Tangzong). Place over medium heat, stirring constantly until it thickens into a smooth paste, about 2-3 minutes. Remove from heat and let it cool to room temperature.

2. Warm 125ml of lactose-free milk until lukewarm (not hot). Add the yeast and a pinch of the caster sugar. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy.

3. In a large mixing bowl, combine the remaining 350g of bread flour, caster sugar, egg, and the cooled flour paste. Add the yeast mixture, and mix everything together. Once it starts to form a dough, add the softened lactose-free butter cubes and knead until fully incorporated. Continue kneading by hand (or use a stand mixer with a dough hook) for 8-10 minutes until the dough is smooth and elastic.

4. Lightly oil a clean bowl and place the dough in it. Cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

5. Once the dough has risen, punch it down gently to release the air. Divide the dough into 8-10 equal portions and shape each portion into a smooth ball. Place the balls on a lined baking sheet, leaving space between them for rising.

6. Cover the buns with a damp cloth or plastic wrap and let them rise again for 30-45 minutes, until puffed up.

7. Preheat your oven to 180°C (350°F). Lightly brush the tops of the buns with a little lactose-free milk or egg wash for a golden finish. Bake in the preheated oven for 15-18 minutes, or until golden brown and cooked through.

8. Transfer the buns to a wire rack to cool. Enjoy them warm or at room temperature!