Have always loved the smell and taste of Gula Melaka, so when I found a soft bun recipe that incorporated it, I just knew I had to try it! Through the initial stage of kneading the dough, I thought, there might have been something wrong, as the dough was too soft and sticky, unlike the other soft bun doughs I’ve been so used to. So glad i persevered, and am so happy with the result.
Golden pillowy dough, rising and rising.
You have no idea how good this smell once its out of the oven. So looking forward to having it with my Milo drink for breakfast tomorrow. 🙂
Showcasing the softness of the bread.
Gula Melaka Soft Bun
Recipe source from Siew Hwei’s Kitchen – Gula Malacca Kopitiam Milk Buns.
Tweaked the portion of Gula Melaka within the bun for a slightly more intense smell and taste.
1tsp instant yeast
214g bread flour
128g milk (room temperature)
92g bread flour
80g Gula Malacca (finely chopped)
1 1/2tsp instant yeast
12g milk powder
1. Knead bread flour, milk and yeast together till it form a dough.
2. Cover and let it proof for an hour then store in fridge to proof for further 14-16hours.
1. Thaw sponge dough and tear it into small pieces.
2. Combine all the bread dough ingredients except butter in a mixer and mix well at low speed.
3. Add in sponge dough and knead at medium speed until it form a dough.
4. Add in butter, continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 30mins.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 15 equal portions about 41g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it to proof for 45mins until it doubled in size.
10.Preheat oven to 170C.
11.Bake in a preheated oven for 12mins until buns is brown.
12.Remove buns from tray and cool it on a wire rack.
Hope you enjoy making this, and of cause eating it. 🙂