Sourdough Milk Buns

This recipe was posted on facebook a few weeks ago by Xiuli Zhange in her facebook page. Tested and loved by TwoMamas!

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Ingredients 

130g refreshed sourdough starter
260g strong white flour
1 egg (optional)
50-60 ml milk (any milk, soy, almond, coconut..) (double the dose if no egg)
6 g salt
30 g butter at room temperature


Method:

In the morning refresh your sourdough starter.

At 9 pm, make the dough. In a planetary mixer add all ingredients a part from  salt and butter. Use a k beater to start with.

Work to a smooth and elastic dough. Then add the salt and the butter and work again.

Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.

Shape the milk buns and place them in a greased baking tin to  prove.

Insert the tin into a plastic food grade bag and leave it to prove overnight.

In the morning bake in a preheated oven at 180C for 35 minutes.

If your oven is programmable, put your buns to rise in it overnight, uncovered, and wake up to the smell of freshly baked buns.