Soft Milk Buns (Panini al Latte)
Category: Baked Goods
Servings: 30 pieces
These soft and fluffy milk buns, known as Panini al Latte in Italy, are a classic treat that will melt in your mouth with their light, tender texture. Perfect for breakfast, sandwiches, or even as an afternoon snack, these buns are incredibly versatile and simple to make. Made with a combination of all-purpose flour and strong flour (Manitoba), along with a rich milk and butter base, they rise beautifully to create soft, pillowy buns that everyone will love.
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour (high-gluten) | 150g |
| All-Purpose Flour (00 flour) | 350g |
| Fresh Yeast | 7g |
| Whole Milk | 300g |
| Butter | 50g |
| Sugar | 60g |
| Salt | 7g |
| Egg | 1 |
| Whole Milk (for egg wash) | 20g |
Instructions
Step 1: Prepare the Dough
To begin, melt the butter over a very low heat, ensuring it does not get too hot. Once melted, allow the butter to cool slightly to room temperature. In a large bowl, sift together both the Manitoba and all-purpose flour. Add the sugar and stir to combine. Slowly pour in the milk at room temperature, beginning to mix with a bench scraper or spatula. Once the liquid is incorporated, use your hands to knead the dough until it forms a smooth, sticky mass.
Step 2: Incorporate the Butter and Salt
Now add the cooled melted butter to the dough and continue kneading by hand until the butter is fully absorbed into the mixture. Afterward, add the salt and knead for a further few minutes until the dough is soft and elastic.
Step 3: Knead the Dough
Transfer the dough to a lightly oiled work surface and knead it for approximately 15 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. If necessary, lightly oil your hands to prevent the dough from sticking. Once it has reached the desired consistency, form the dough into a round ball (pirlo) by gently folding the edges underneath and rolling it in your hands. Place the ball in a lightly buttered bowl, cover with a cloth, and let it rise for about 1-2 hours, or until it has doubled in size.
Step 4: Portion the Dough
Once the dough has risen, gently punch it down to deflate it and transfer it to a lightly floured surface. Divide the dough into 30 equal pieces, each weighing approximately 30g. Shape each piece into a small round bun by folding the edges towards the center and rolling it between your hands until smooth and round.
Step 5: Shape the Buns
For a slightly elongated, more traditional bun shape, gently stretch each piece of dough into an oval shape. Then, using your fingers, fold the edges inwards towards the center to create a neat seam. Pinch the seam together to seal it, making sure to secure the bottom well so the buns don’t open during baking. Roll the shaped dough into a smooth ball again (pirling) and place it onto a baking sheet lined with parchment paper.
Step 6: Prepare the Egg Wash
In a small bowl, whisk together the egg and the additional 20g of milk to create an egg wash. Using a pastry brush, gently brush the egg wash over the tops of the buns. This will give them a lovely golden-brown color when they bake.
Step 7: Second Rise
Cover the tray of shaped buns with a clean kitchen towel and allow them to rise for another 30-60 minutes, until they have puffed up and nearly doubled in size.
Step 8: Bake the Buns
While the buns are undergoing their second rise, preheat your oven to 180°C (350°F). Once the buns have risen sufficiently, transfer them to the preheated oven and bake for 15-20 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.
Step 9: Cool the Buns
Once baked, remove the buns from the oven and transfer them to a wire rack to cool. Allow them to cool completely before serving.
Serving Suggestions
These soft milk buns are perfect as a base for sandwiches, especially for breakfast or a light lunch. You can fill them with your favorite deli meats, cheeses, or even fresh vegetables for a delicious treat. They’re also ideal as a side for soups and stews or simply enjoyed on their own with a dab of butter or jam.
Nutritional Information (Per Bun)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 4g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sugar | 5g |
| Sodium | 100mg |
Conclusion:
These soft milk buns, or Panini al Latte, are a delicious, homemade treat that will bring comfort to any meal. Their delicate sweetness and tender crumb make them irresistible for both kids and adults alike. Whether you’re making them for a special occasion or just because you want something fresh and homemade, these buns are sure to impress. Simple to prepare and perfect for a variety of uses, they are an absolute staple for any bread lover. Enjoy!
