Yogurt Rice Morning Buns
Yogurt Rice Morning Buns
Soft and Moist Yogurt Rice Morning Buns Recipe
Enjoy these delicious Yogurt Rice Morning Buns, perfect for a healthy snack for kids or a satisfying treat anytime! We’ve added creamy yogurt and delicate rice flour to the dough, creating an exceptionally moist and tender crumb. When you tear into a freshly baked bun, you’ll discover a delightful, shredded texture reminiscent of chicken breast. These buns offer a perfect balance of nutty flavor and moistness. Bake a batch today!
Morning Bun Ingredients- 260g Bread Flour
- 60g Rice Flour
- 20g Skim Milk Powder
- 30g Sugar
- 5g Salt
- 180g Plain Yogurt
- 60g Egg (approx. 1 large egg)
- 4g Instant Dry Yeast
- 30g Unsalted Butter (room temperature)
Cooking Instructions
Step 1
In a large bowl or stand mixer bowl, combine the wet ingredients: plain yogurt, egg, and instant dry yeast. Whisk lightly. Add the bread flour, rice flour, skim milk powder, sugar, and salt. Be careful to keep the yeast separate from the sugar and salt, as direct contact can hinder its activity.
Step 2
Knead the dough until it forms a cohesive ball and the sides of the bowl become clean. Once the dough comes together, add the softened unsalted butter. Continue kneading until the butter is fully incorporated and the dough becomes smooth and elastic. If kneading by hand, transfer the dough to a clean work surface after it initially forms a ball and the bowl is clean, then add the butter and knead until smooth.
Step 3
Shape the smooth dough into a round ball. Place the dough in a lightly oiled bowl or an airtight container, cover with plastic wrap or a damp cloth, and let it undergo its first fermentation (bulk fermentation) at room temperature for 1 hour. The dough should double in size if fermentation is successful.
Step 4
Gently deflate the dough by pressing out the air. Divide the dough into 12 equal portions and shape each portion into a round ball. Cover the dough balls with plastic wrap or a damp cloth and let them rest for 10 minutes for an intermediate proof (bench rest). This resting period makes the dough more pliable for shaping.
Step 5
Lightly reshape the dough balls again (second rounding). Gently brush off any excess flour. Place the shaped dough balls on a baking sheet lined with parchment paper, seam-side down, leaving some space between them. You can also bake them in a 20cm square baking pan for a cohesive loaf shape.
Step 6
Cover the pan with plastic wrap or a damp cloth and let the buns undergo their second fermentation for 1 hour. They should increase in size by about 1.5 to 2 times. Preheat your oven to 180°C (350°F) while the buns are proofing.
Step 7
Once the second proof is complete, make shallow cuts (coupes) on the top of each bun using a sharp knife or a lame. If you don’t have a specialized scoring tool, a sharp craft knife can be used gently. Angle the blade slightly when cutting; an upright cut might cause the bread to split unevenly during baking.
Step 8
Bake in the preheated oven at 180°C (350°F) for 15 to 17 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
Step 9
Immediately after taking the buns out of the oven, gently tap the pan on the counter to release steam. Carefully remove the buns from the pan and let them cool completely on a wire rack. While delicious when warm, letting them cool ensures the best texture: a slightly crisp exterior and a wonderfully moist interior.
