BreakfastRecipes

Thai Tea Milk Bread

by ryanllee

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I had been seeing milk buns take the internet by storm lately and wanted to take a stab at them myself. These milk buns are so soft and fluffy they easily rival those Hawaiian dinner rolls that, I’m not ashamed to say, I always make sure to pick up a bag of at the grocery store.

thai tea milk bun

I love steeping tea into most of my bakes and I wanted to try something unique with this milk bun recipe so I decided to make them thai tea flavored! For some reason I don’t really see too many thai tea flavored buns out there, but hopefully this recipe changes things 🙂

thai tea milk bun
thai tea milk bun

The thai tea flavors actually go quite well with the milk bread since this is a coconut milk based recipe! The flavors pair really nicely together and since the buns are only slightly sweetened you won’t need to feel bad about enjoying them at any time of the day. They’re perfect in the mornings and in the afternoons, maybe even with a glass of thai tea to wash them all down with!

thai tea milk bun

Thai Tea Milk Bread

FacebookTweet Pin I had been seeing milk buns take the internet by storm lately and wanted to take a stab at them… Recipes Thai Tea Milk Bread European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 19 voted )

Ingredients

  • 2 cup bread flour
  • 1/3 cup granulated sugar
  • 1 cup coconut milk
  • 2 1/4 teaspoon instant yeast (1 package)
  • 1 egg
  • 2 tablespoons unsalted butter (softened)
  • 3 tablespoons thai tea leaves (<- this brand of thai tea leaves is the BEST, both for baking and thai tea!)

Instructions

  1. Pour the coconut milk into a small saucepot and heat on medium until lightly boiling
  2. Then add the thai tea leaves to the coconut milk and remove from heat
  3. Let the thai tea leaves steep in the lidded pot for 8 minutes
  4. Strain out the tea leaves and leave the coconut milk to cool down to room temperature
  5. Add the egg into the coconut milk and combine
  6. Combine the flour, yeast, and sugar in a bowl and mix together
  7. Slowly pour the liquid mixture into the bowl containing the dry ingredients and slowly mix everything together
  8. Continue to mix and knead the dough until everything is well combined and the dough is elastic (~10 minutes)
  9. Then slowly incorporate the softened butter into the dough in 1/3 increments, ensuring that the last bit of butter is incorporated before adding more
  10. Continue the knead everything together until the dough is no longer sticky and can be stretched out paper thin (will take ~10 minutes and should pass the "windowpane test" )
  11. Transfer the dough to a lightly oiled contained and allow to proof for 2 hours
  12. Deflate the dough and shape them into small balls
  13. Allow the balls to rise again in a baking pan for 15 minutes
  14. Reshape the dough balls into tighter balls and allow to rise again for another hour (or until doubled in size)
  15. Preheat the oven to 320F
  16. Bake the bread for 20-25 minutes or until golden brown
  17. Remove from oven and top with powdered sugar!


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