Puha és bolyhos tejes zsemle” translates to “soft and fluffy milk buns” in Hungarian. This is a classic and highly sought-after bread recipe, known for its incredibly tender crumb and delicate sweetness. The secret to its amazing texture often lies in a technique called tangzhong (also known as a water roux) or simply using a rich, milk-based dough with butter and sometimes egg.
Puha és Bolyhos Tejes Zsemle (Soft and Fluffy Milk Buns)
This recipe will guide you to make incredibly soft and fluffy milk buns, perfect for sandwiches, breakfast, or as a side with dinner. The tangzhong method is included for an extra soft and moist result that stays fresh longer.
Prep time: 30 minutes Rise time: 2-3 hours (total) Bake time: 20-25 minutes Yields: 12-16 buns
Ingredients
For the Tangzhong (Water Roux):
- 20g (2.5 tbsp) bread flour (or all-purpose flour)
- 90ml (6 tbsp) milk
For the Dough:
- 300ml (1¼ cups) warm milk (around 40-45°C / 105-115°F)
- 7g (2¼ tsp) active dry yeast (or 1 packet)
- 500g (4 cups) bread flour (or all-purpose flour, bread flour gives a chewier crumb)
- 70g (⅓ cup) granulated sugar
- 7g (1 tsp) salt
- 1 large egg, room temperature
- 60g (¼ cup) unsalted butter, softened and cut into small pieces
For Egg Wash (Optional):
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Make the Tangzhong
- In a small saucepan, whisk together the flour and milk for the tangzhong until no lumps remain.
- Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a paste-like consistency, like a thick pudding. This usually takes 2-3 minutes.
- Remove from heat and transfer the tangzhong to a small bowl. Cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely to room temperature. You can even make this the night before and refrigerate it.
2. Activate the Yeast
- In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and yeast. Stir gently and let it sit for 5-10 minutes until the yeast is foamy. This confirms your yeast is active.
3. Prepare the Dough
- Add the bread flour, granulated sugar, salt, room temperature egg, and the cooled tangzhong to the yeast mixture.
- Using a Stand Mixer: With the dough hook attachment, mix on low speed for 2-3 minutes until the ingredients come together into a shaggy dough and no dry flour remains.
- By Hand: Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a clean surface.
- Add Butter: Gradually add the softened butter pieces to the dough.
- Stand Mixer: Continue mixing on medium-low speed. The dough will look messy at first, but keep mixing until the butter is fully incorporated and the dough becomes smooth, elastic, and pulls away from the sides of the bowl (about 8-10 minutes of kneading).
- By Hand: Knead the butter into the dough until fully incorporated and the dough is smooth and elastic (this will take longer, around 15-20 minutes). The dough will be soft and a bit sticky, but resist adding too much extra flour.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the Buns
- Gently punch down the risen dough to release the air.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces (depending on your desired bun size). For more uniform buns, you can weigh each piece (approx. 60-70g each for 12 buns).
- Shape each piece into a smooth, tight ball. To do this, pull the edges of the dough towards the center and pinch to seal, then roll the dough ball on your countertop under your palm in a circular motion until smooth and taut.
- Arrange the shaped buns on a baking sheet lined with parchment paper, leaving some space between them as they will rise again.
5. Second Rise & Bake
- Cover the shaped buns loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 45-60 minutes, or until visibly puffy and almost doubled in size.
- Preheat your oven to 180°C (350°F) while the buns are doing their second rise.
- Egg Wash (Optional): In a small bowl, whisk together the egg yolk and milk. Gently brush the tops of the risen buns with this mixture for a beautiful golden-brown crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.
- Cool: Transfer the baked buns to a wire rack to cool completely. For an even softer crust, you can lightly brush them with melted butter right after they come out of the oven.
Tips for Extra Softness and Fluffiness:
- Don’t skip the tangzhong: This is the key to that signature soft, moist, and long-lasting texture.
- Knead well: Proper kneading develops the gluten, which is essential for a soft and airy crumb.
- Don’t overbake: Overbaking will dry out your buns. Keep an eye on them towards the end of the baking time.
- Store properly: Store cooled buns in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.