At a glance
You're in for a rewarding baking adventure with these classic French milk buns – plan for about 2.5 hours total, mostly hands-off rising time. The dough comes together in two stages with an hour of rising in between, then you'll divide it into 20 pieces, shape and slash them for that authentic look, and bake until golden. The slightly tricky part is getting those signature crosshatch marks just right, but once you master that, you'll have bakery-quality buns perfect for weekend mornings.
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Smooth Dough
In a large bowl, mix together the milk, honey, plain flour, and half a cube of crumbled yeast. Stir into a smooth dough. Cover and let it rest in a warm place for an hour. I like to wrap the whole bowl in a large plastic bag.
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Rising
After the first hour of rising, add the remaining ingredients. Use melted, cooled butter. You should end up with a smooth, non-sticky dough, which you then leave to rise for another hour.
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Using a Bread Maker
If you have a bread maker, you can use the dough setting twice in a row and let it mix and rise conveniently right in the machine.
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