Polo buns

    1 day 3 hours

    Today i spent about 4hours to make this soft and yummy Polo buns, using the method of "gelatinised starch". The study said starch gelatinisation takes place when heat and moisture is applied to a starch. Gelatinised starches absorb more water than untreated starch, thus resulting in softer bread.


    Johor, Malaysia
    1 person made this

    Makes: 20 buns

    • Gelatinised dough
    • 100g bread flour
    • 70ml boiling hot water
    • To prepare Basic sweet bread dough
    • 1 portion gelatinised dough
    • 300g plain flour
    • 100g bread flour
    • 80g sugar
    • 20g milk powder
    • 1 tbsp instant yeast
    • 1 tsp salt
    • 175ml cold water
    • 1 cold grade A egg
    • 60g cold butter, cubed
    • To prepare Polo bun
    • 125g butter, softened
    • 125g icing sugar, sifted (plus extra for sprinkling)
    • 2 grade A egg
    • 240g plain flour
    • 1 tsp milk powder
    • icing sugar for sprinkling

    Prep:1day  ›  Cook:3hr  ›  Ready in:1day3hr 

      To prepare gelatinised dough:

    1. Place bread flour in a mixing bowl. Add hot boiling water and mix with wooden spoon to form a rough dough.
    2. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours. This forms a gelatinised dough.
    3. To prepare basic sweet bread dough:

    4. Combine bread flour, plain flour, sugar, milk powder, yeast and salt together in a mixing bowl.
    5. Tear the gelatinized dough into pieces and add to the bowl along with an egg.
    6. Using a stand electric mixer, mix on low speed, adding cold water gradually.
    7. Mix until dough is well combined and leave the sides of bowl.
    8. Add in the cold butter cubes and mix on medium speed until dough is smooth.
    9. Shape dough into a ball, leave to proof for 40mins or until doubled. This forms the sweet bread dough.
    10. To prepare polo buns:

    11. Divide the basic sweet bread dough into 50g portions and mould into round balls. Arrange on baking pan and leave to rest for 10-20mins.
    12. Proceed to prepare the toppings. Cream softened butter and icing sugar till smooth and then mix in 1 egg.
    13. Add plain flour and milk powder and mix until well incorporated.
    14. Divide the sticky toppings dough into 30g portions.
    15. Flatten a piece of topping and place it on bun portion, pressing down slightly. Leave to proof for 60mins.
    16. Preheat oven to 190c, use a sharp knife to score the top to form a checkered pattern.
    17. Beat one egg with 1 tbsp water to form egg wash. Brush buns with egg wash, bake for 15mins.
    18. Remove from oven and sprinkle icing sugar once they have cooled.


    Consume within 48hours if not it turns a bit hard.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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