A tray of Milk Pearl Buns looks almost shy at first, small, pale, and quietly clustered, but one bite reveals why they’ve earned their cloud-like reputation. These little buns are tender, lightly sweet, and enriched with milk and cream, giving them a soft pull-apart texture that feels gentle rather than heavy, and they are finished with a snowy dusting of milk powder and powdered sugar. You can enjoy them during breakfast or afternoon tea with friends, because these buns are made to be shared.
What Are Milk Pearl Buns?
Milk Pearl Buns are small, pillowy milk bread rolls shaped into bite-sized balls and baked close together so they rise into soft clusters. Unlike crusty rolls, these buns stay delicate, focusing on softness rather than browning. The final dusting of milk powder and sugar adds a gentle sweetness and that unmistakable “bakery cloud” look.
Pro Tips for Ultra-Soft Milk Pearl Buns
- Use lukewarm milk, not hot, when activating the yeast, as too much heat can weaken it and slow the rise.
- Knead until the dough is smooth and elastic to help trap air and create that fluffy interior.
- Weigh the dough balls if possible to keep them evenly sized, so they bake uniformly.
- Bake low and slow to keep the buns tender and moist rather than golden and dry.
Frequently Asked Questions
Why Are My Milk Pearl Buns Not Very Fluffy?
This usually happens if the dough didn’t rise enough or the yeast wasn’t fully active. Make sure both rising stages allow the dough to double in volume, even if it takes slightly longer than expected. Also, under-kneading can limit gluten development, which affects how well the buns puff up in the oven.
Why Are These Baked at a Lower Temperature?
These buns are meant to stay light in color and extremely soft, and not crusty. Baking at a lower temperature allows them to cook through gently without drying out.
Can I Skip the Milk Powder Topping?
You can, but it’s part of what gives Milk Pearl Buns their signature look, and the milk powder adds a dairy flavor that complements the enriched dough. If skipped, the buns will still be soft, just a bit more plain in appearance and taste.
How to Store Milk Pearl Buns
Leftover Milk Pearl Buns can last at room temperature for up to 2 days. If your kitchen is warm, it’s better to refrigerate them to prevent spoilage, though refrigeration may slightly firm them up. To refresh, warm the buns gently in the oven or microwave before serving.
Can You Freeze Milk Pearl Buns?
Yes, these buns freeze very well. Let them cool completely, then freeze in a freezer bag for up to 1 month. Thaw at room temperature and warm briefly in the oven to bring back their texture.
Ingredients
How to Make Milk Pearl Buns
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In a bowl, mix milk, heavy cream, sugar, and dry yeast until the sugar dissolves.
In a bowl, mix milk, heavy cream, sugar, and dry yeast until the sugar dissolves.
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Add the flour and salt to the bowl and mix until a shaggy dough forms. Then, knead by hand, and once it starts coming together, add the butter and keep kneading until the dough becomes smooth.
Add the flour and salt to the bowl and mix until a shaggy dough forms. Then, knead by hand, and once it starts coming together, add the butter and keep kneading until the dough becomes smooth.
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Shape the dough into a ball, cover with cling film, and let it rise for 1 hour, or until doubled in volume.
Shape the dough into a ball, cover with cling film, and let it rise for 1 hour, or until doubled in volume.
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Transfer the risen dough to your work surface and divide it into 6 equal portions. Cut each portion into 6 smaller pieces to make 36 dough balls.
Transfer the risen dough to your work surface and divide it into 6 equal portions. Cut each portion into 6 smaller pieces to make 36 dough balls.
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Arrange the dough balls snugly in a 28×28 cm baking mold. Cover again with cling film and let them rise for another hour, until they’ve doubled in size.
Arrange the dough balls snugly in a 28×28 cm baking mold. Cover again with cling film and let them rise for another hour, until they’ve doubled in size.
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Once the buns have risen, lightly sprinkle the milk powder mixture over the top.
While the dough rises, mix the milk powder and powdered sugar in a small bowl.
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Bake in a preheated oven at 150°C (300°F) for 25 minutes.
Once the buns have risen, lightly sprinkle the milk powder mixture over the top.
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As soon as the buns come out of the oven, dust them once more with the milk powder mixture. Let them cool slightly, then pull them apart and enjoy.
Bake in a preheated oven at 150°C (300°F) for 25 minutes.
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As soon as the buns come out of the oven, dust them once more with the milk powder mixture. Let them cool slightly, then pull them apart and enjoy.
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