Kopitiam Milk Buns with butter and cheese

Super soft, fluffy buns filled with butter and topped with cheese 

Exams are drawing near and I'm in need of revision snacks (well who doesn't). I love munching on biscuits, cookies, bread and oatmeal bars while doing my work because I can concentrate better and because food make studying more interesting haha. 
(Secret: my favourite snack is 2 huge spoonfuls of peanut butter straight from the jar hehehe)

But let's get back to these buns. I've always been a firm believer of Tangzhong - a flour paste cooked until it reaches 65 degrees and added to bread dough to make it stay extra soft and fluffy for days. But this recipe is easier to make, easier to handle, and even softer than Tangzhong bread 

Instead of making a cooked flour paste, we make a dry shaggy dough made of flour, milk and a little yeast, and let it sit in the fridge overnight. You may think you've got it all wrong, but trust me it's going to be alright. You won't see much change in the dough overnight- just a little risen, slightly softer, and the smell of lightly fermented yeast. 

Just mix this rested dough with the remaining flour, milk, egg, yeast, milk powder, sugar and salt, then the room temperature butter, until a smooth, supple and stretchy dough. It takes about 8-10 minutes of good, solid kneading in your stand mixer or by hand. 

Let the dough rest for 10 minutes to allow the gluten to relax, then divide them into buns and fill them as you wish! I filled mine with more soft, lightly salted butter to get that super buttery bun like those from coffee shop kitchens. 

The result is super soft, fluffy buns, that stay soft for several days. I don't know why this works so well, but the resulting bread is so tender, fluffy and absolutely delicious. 

Topped with a slice of cheese? The best bun I could ever ask for. 

Kopitiam Milk Buns with butter and cheese
Recipe adapted from Mayck-Law

Overnight dough 
214g bread flour
128g cold milk
2g (1/2 tsp) instant yeast 

A day before baking the bread, mix the ingredients for the overnight dough. It will be very dry and shaggy, you do not need to add more water. 
Mix until combined. Place in a bowl, covered with plastic wrap and leave in the fridge for at least 12 hours. 

Bread dough 
1 recipe of the overnight dough 
92g bread flour 
12g cold milk 
30g egg (about 1/2 egg) 
3-4g (1 tsp) instant yeast 
3g (1/2 tsp) salt 
60g sugar 
12g milk powder 
45g room temperature butter 

Filling and topping 
120g of butter, divided into 12 portions 
3 slices of cheddar cheese, cut into 4 to get a total of 12 squares 

In a large bowl of your standmixer, using a dough hook, combine the overnight dough and all the ingredients expect the butter. 
Once combined into a rough dough, add in the softened butter. 
Let the dough knead for 5-8 minutes on a medium low speed or until the dough comes away from the sides of the bowl, and passes the windowpane test. (The dough should be able to stretch quite thin, very smooth and supple) 
Let the dough rest for 10 minutes. 
On a lightly floured surface, divide the dough into 12 portions (about 40-45g per portion).
Roll each portion into a rough circle and encase the butter in it. 
Place on a greased baking tray, and repeat for the rest of the dough. 
Cover with plastic wrap or a damp tea towel and let prove for 60 minutes or until double in size. 
Preheat oven to 160 degrees celsius. 
Brush with egg wash and place a square of cheese over each bun. 
Bake for 20 minutes, or until the top is golden brown and the cheese is melted. 

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