Basic Sweet Buns Recipe (Soft & Fluffy)
Yield
12 medium buns (or scale as needed)
If you’ve ever walked into a bakery and wondered how they make those soft, pillowy sweet buns, this recipe is for you. Today I’m sharing a professional 1 kg sweet flour buns recipe, perfect for home bakers, cafés, and commercial bakeries.
🧂 Ingredients
Dry Ingredients
- 3 ½ cups (450g) all-purpose flour
- ⅓ cup (70g) sugar
- 1 ½ tsp instant yeast
- ½ tsp salt
Wet Ingredients
- 1 cup (240 ml) warm milk (not hot)
- 1 large egg
- ¼ cup (56g) unsalted butter (softened)
Egg Wash
- 1 egg
- 1 tbsp milk
🥣 Method
1. Make the Dough
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- Add warm milk and egg. Mix to combine.
- Add butter last and knead until smooth.
- By hand: 8–10 minutes
- Mixer: 5–6 minutes on medium
Dough should be soft, slightly sticky but smooth.
2. First Rise
- Cover the dough and let it rise for 60–90 minutes
(until doubled in size).
3. Shape the Buns
- Punch down the dough.
- Divide into 12 equal pieces (~70–75g each).
- Shape into smooth balls.
- Place on a baking tray with small gaps between buns.
4. Second Rise
- Cover and let rise again for 30–45 minutes
until puffy and soft.
5. Bake
- Brush lightly with egg wash.
- Bake at 180°C (350°F) for 15–18 minutes
until golden brown.
6. Optional Glaze (Shiny Finish)
- Brush with melted butter while still warm.
This gives extra softness and sheen.
🍯 Variations
- Milk buns: Add 2 tbsp condensed milk to the dough.
- Coconut buns: Add desiccated coconut or coconut filling.
- Cinnamon buns: Add a cinnamon sugar swirl.
- Savory buns: Reduce sugar to 1 tbsp, add herbs/cheese.
1 kg Flour Formula
Yield: ~ 40–45 medium buns (70–75 g each)
🧂 Baker’s Formula (for 1 kg flour)
| Ingredient | Weight |
|---|---|
| Flour (AP or Bread) | 1000 g |
| Sugar | 200 g |
| Salt | 12 g |
| Instant yeast | 15 g |
| Milk (warm) | 550 ml |
| Eggs | 100 g (≈ 2 eggs) |
| Butter (soft) | 150 g |
| Optional: Condensed milk (richer dough) | 50 g |
| Total dough weight | ~ 2060–2100 g |
🥣 Method (Same Process, Scaled Up)
1. Mixing & Kneading
- In your mixer bowl combine:
- Flour, sugar, salt, and yeast.
- Add:
- Warm milk + eggs.
- Mix for 3 minutes on slow.
- Add softened butter last.
- Knead in:
- 6–8 minutes on medium
- Dough should be smooth, soft, and slightly tacky.
2. First Proof
- Cover and rest for 60–90 minutes
until doubled.
3. Divide & Shape
- Scale into 70–75 g portions.
- Shape into tight balls.
- Place on trays with slight space.
4. Final Proof
- 30–45 minutes until light and puffy.
5. Baking
- Brush with egg wash.
- Bake at 180°C for 15–18 minutes.
6. Finishing
- Brush hot buns with melted butter for shine and softness.
⭐ Tips for Best Results (Commercial Use)
- Increase milk to 580–600 ml for extra‑soft buns (if flour absorbs more).
- For richer Sri Lankan bakery flavor, add:
- ½ tsp cardamom powder
- Little vanilla essence
- To keep buns soft longer, add:
- 1 tbsp honey or 20 g milk powder.
🍞 Why This Sweet Bun Recipe Works
Most sweet bun recipes fail because of the following:
- Too little hydration
- Not enough kneading
- Short proofing
- Low fat levels
This formula solves all of that.
With 50–60% milk hydration, proper fat balance, and a two‑stage fermentation, the buns come out:
- Soft
- Fluffy
- Slightly sweet
- Golden and shiny
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