For Dough:

  • 420ml Warm Water
  • 2 tbsp Unsalted Butter, softened
  • 3/4 tsp Salt
  • 4 1/2 cups All-purpose Flour
  • 1/4 cup Powdered Milk
  • 2 tsp Instant Yeast
  • For the Water Bath:
  • 2L Water
  • 1 Tbsp Salt
  • 2 Tbsp Sugar
  • 1/4 cup Baking Soda
  • For Finishing:
  • 1 Egg White, lightly beaten (for brushing)
  • Coarse Sea Salt, (for topping)


  1. Combine all ingredients for the dough in the bowl of a standing mixer. Using the dough hook, knead on low speed until a smooth, cohesive dough is formed. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
  2. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 8 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 20 minutes.
  3. Preheat the oven to 200°C.
  4. Prepare the water bath by bringing the water, salt, and sugar to a boil in a large pot. Add baking soda gently as it will bubble up.
  5. Drop 4 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. The dough will seem wrinkly at this stage.
  6. Using a sharp knife, cut 1/2″ deep slits into the center of each bun. Brush the top of the buns with the beaten egg whites, then sprinkle with coarse sea salt.
  7. Bake the buns for 25 minutes, or until they’re a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.
By |2017-12-01T10:01:44+08:00July 17th, 2015|Breads|0 Comments

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