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Stuffed Milk Buns

  • Author: Meagan


I saw this video on Tasty and-could-not-resist!  Definitely a cooking highlight of 2020 (I’m always way behind on posting).  Pulled pork is suggested, but I had some of Brock’s Brisket in the fridge…so worth it! and they’re not nearly as difficult as they look.  I also think these would be amazing filled with a pizza-like mix, maybe even just some grated strong cheese? or leftover Vinarterta filling! – enjoy!



Starter – 3 T. EACH water AND whole milk + 2 T. bread flour


300 g bread flour AND 1/4 c. sugar

1 t. salt AND 1 T. instant yeast

1 c. whole milk – warm to the touch AND 1/4 c. butter, melted

1 egg, room temperature AND your chilled starter

1 c.+ shredded smoked brisket (or pulled pork)

Wash – 1 egg whisked with 1 T. milk


In a non-stick pan or pot, cook and stir the starter ingredients together until a paste forms, then scrape the mix into a small bowl, cover it with plastic wrap (pressing the wrap onto the surface so that a crust doesn’t form), and refrigerate for an hour or so until completely cool.  This is a perfect thing to whip up while making breakfast.

When you’re ready to get started on the buns, add the flour, sugar, salt and yeast to the bowl of your electric mixer with no attachment and use a hand whisk to combine well.  In a separate bowl or large measuring cup, whisk together the warm milk, melted butter, egg and starter, then add this to the mix in your electric mixer and mix as much as you can with a sturdy spoon or spatula.  Attach the dough hook and knead for 20 minutes – you may need to add up to a cup more flour in order to get a lovely smooth dough.

Shape the dough into a ball, roll it in a greased bowl, cover it loosely and leave it to rise in a warm spot for 60 to 90 minutes until it’s doubled in size.

After rising is complete, drop the dough ball onto a lightly floured surface and press/roll/shape it into a 9-inch square.  Divide the square into an even-ish 9 pieces.  Press each portion into a circle, place 2 tablespoons of your chosen filling into the center, and then roll and pinch each little bundle into a ball to seal.  Place each ball into a lightly greased 9 x 9 inch baking pan, with the seal facing down, and repeat until you have 9 buns/balls.

Cover the full pan lightly and leave to rise in a warm place for another 45 minutes.

Preheat the oven to 350, brush the risen buns with the wash and bake for about 25 minutes until the buns are a beautiful golden brown.  Allow them to rest in the pan for about 10 minutes before popping them out onto a rack to cool (or to eat!).



From Meagan's Kitchen

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