Milk Bun

Add bread flour, sugar, yeast, salt, milk and heavy whipping cream to a mixing bowl. Combine well with a spatula.

Using a dough hook, knead the dough with a stand mixer on medium-high speed for 5 minutes or until smooth.

Add the softened butter, then constantly knead the dough at the same pace for 10 minutes, or until it’s smooth and elastic.

Cover the dough with a cloth or plastic wrap and let it rise in a warm area for 45 minutes, or until it’s doubled in size.

Transfer the dough to a floured surface, and gently press it to release the air from it.

Divide the dough into 16 equal portions and round each piece into a smooth ball.

Use a greased 9-inch square baking pan, place each dough onto the pan, half-inch apart. Lightly cover the dough with plastic wrap and rise for 30 minutes until puffy.

Meanwhile, prepare the sugar and milk powder mixture by combining the ingredients in a bowl and mix well. Set aside.

Preheat oven 310°F (155°C).

Dusting the risen dough with sugar and milk powder mixture on top, and bake it for 25 minutes until golden brown.

Remove the bread from the oven. Dust the Japanese milk buns with more sugar and milk powder mixture.