Activate the Yeast: In a small pot, gently heat the milk over medium heat. Once warm (but not boiling), add the dry yeast to the milk and stir until fully dissolved. Turn off the heat and allow the mixture to cool until it reaches room temperature. This step is crucial for activating the yeast without killing it, which will ensure a good rise in the dough.
Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt. Stir the dry ingredients together until they are evenly mixed. Next, create a well in the center of the flour mixture, much like a volcano, to prepare for the wet ingredients.
Add the Wet Ingredients: Crack three eggs into the well, then gradually pour in the cooled milk and yeast mixture. Make sure the milk is at room temperature to prevent curdling the eggs. Begin mixing everything together using a spatula, making circular motions to help incorporate the flour into the wet ingredients.
Knead the Dough: Once the dough starts to come together and becomes thick, use your hands to continue mixing and kneading until it forms a smooth, homogeneous mass. The dough might be a bit sticky at first, but don’t worry. As you knead, it will become more manageable.
Incorporate the Butter: Once the dough is smooth, sprinkle some flour onto your countertop and transfer the dough onto the floured surface. Begin to stretch out the dough, and then add the softened butter. Knead the dough for about 10 minutes. At first, it may seem a bit sticky, but as you knead, the butter will be fully absorbed into the dough, and it will become soft and elastic.
Let the Dough Rise: Once you’ve kneaded the dough for 10 minutes, shape it into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel and allow the dough to ferment for 2 hours at room temperature. During this time, the dough will rise and double in size, thanks to the yeast’s action.
Punch Down the Dough: After the dough has fermented and doubled in size, remove it from the bowl and place it on your countertop. Gently knead it for about 3 minutes to release any air pockets that have formed. This step will help ensure that the texture of your milk bread is uniform.
Shape the Dough: Divide the dough into equal portions, roughly the size of a medium apple. You should be able to make about 10 pieces. You can shape them into round or oval buns, depending on your preference. Keep the portions small for a more delicate, fluffy result.
Second Rise: Place the shaped buns on a baking tray lined with parchment paper. Arrange them so they’re close together but not touching. Cover the tray with a towel and let them rise for a second fermentation process, about 2 hours. This will allow the buns to puff up and become airy before baking.
