Soft buns using sponge dough method

Sponge Dough

• 180g bread flour
• 120g water
• 3/4 tsp yeast

Main dough

• 85g bread flour
• 1/2 egg (25g)
• 40g condensed milk
• 15g sugar
• 1/2 tsp salt
• 25g butter
• 10g water (optional, if dough is dry)

1. Mix sponge dough roughly together with a fork, till no dry bits. Cover with cling wrap. Proof at room temperature for 3-4 hours OR proof at room temperature for 1 hour followed by in the fridge for 12 hours. Proof till dough is all bubbly, with many gluten strands underneath.

2. Tear sponge dough into small pieces. Add in main dough ingredients except butter. Knead with stand mixer till a rough dough forms, then add in butter and knead till smooth and elastic. Proof for 20-30 min.

3. Divide into 16 portions, roll into round doughs. Proof for 30 min in a warm oven. 

4. Egg wash. Add butter and sprinkle sugar if you like. 

5. Bake at 170 deg for 20-25 min. Remove from tray and cool on wire rack completely till cool before eating.