MAYO's KITCHEN: CRUMBS & NOTES

Soft, pull-apart buns stuffed with sweet milk cream, brushed with buttery topping, and finished with a powdery milk-sugar dusting. These were ridiculously viral in Indonesia for a while, and honestly? One bite in, you get why — soft crumb, milky sweetness, and total comfort.

Recipe by Luvita Ho

 

Gather These First

Buns

• 300 g high-protein bread flour
• 3 g salt
• 25 g granulated sugar
• 4 g instant yeast
• 40 ml water, lukewarm
• 25 g sweetened condensed milk
• 160–170 ml cold milk
• 30 g unsalted butter, softened

Filling

• 250 g cold whipping cream
• 65 g salted butter
• 70 g sweetened condensed milk
• ½ tsp vanilla extract
• ⅛ tsp salt

Buttery Topping

• 100 g unsalted butter, softened
• 10 g sweetened condensed milk

Dusting

• Powdered sugar and milk powder—mixed with ratio 1:1

 

Step by Step

🥖 Making the Dough

1. Bloom the yeast: In a small bowl, stir the instant yeast with 40 ml lukewarm water and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl or stand mixer, combine bread flour, salt, and remaining sugar.
3. Add the bloomed yeast mixture, sweetened condensed milk, and cold milk. Mix until a dough starts to form — adjust with the extra milk if needed.
4. Add the softened butter and knead until smooth and elastic.
5. Cover and proof for about 1 hour, or until doubled in size.

🍥 Shape & Proof Again

1. Divide the dough into pieces, about 30–32 g each, and shape them into smooth balls.
2. Place the dough balls on a tray lined with baking paper or directly in an aluminium foil tray — the foil tray works best for keeping the buns soft and evenly shaped.
3. Cover with a clean towel and let rise for 50 minutes, until puffy and soft.

🔥 Bake the Buns

1. Preheat oven to 140°C–145°C
2. Bake for 14 minutes.
3. Let cool completely before filling.

🍼 Milk Cream Filling

1. Whip the cold cream with vanilla and salt until soft peaks form.
2. In another bowl, beat softened butter and condensed milk until fluffy.
3. Fold the whipped cream into the butter mixture until smooth and creamy.

🍧 Fill, Brush, & Dust

1. Slice open and pipe in the milk cream filling.
2. Mix the topping butter and condensed milk, and brush it over the cooled buns.
3. Dust generously with powdered sugar + milk powder mix — this is where that signature milky sweetness comes from.

📝 Crumbs for Later ‼️

Store in the fridge — the milk filling stays stable, and the buns remain soft once brought back to room temp. I learned the hard way that keeping them at room temperature doesn’t work — fridge is best.