Tangzhong Buns (Boller)

Best “Bolle” recipe I tried so far! 😊


Prep dough (thickening)

  • 60 g flour
  • 300 g light milk

Main dough

  • 700 g flour
  • 150 g sugar
  • 25 g fresh east, or 7 g dry east (half package)
  • 1 ts vanilla sugar
  • 1/4 ts salt
  • 1 egg
  • 260 g light milk
  • 110 g good butter at room temperature
  • 1 egg for brushing the buns
  • rosins if you like

Bolle (buns) made in the “Tangzhong” way are actually quite ordinary Bolle, to which you add a prep dough (thickening) of milk and flour. The thickening is heated until it becomes thick, and when it has cooled you make the Bolle in the usual way, where the thickening is part of the dough. Then you get very juicy and airy buns.


Prep dough (thickening)

Start with the prep dough. Stir together milk and flour in a saucepan and heat on medium heat, not more than 65℃ until the mixture has become thick. Stir constantly. Cool the thickener to room temperature.

Main dough

Mix together flour, dry yeast (if using), vanilla sugar and salt in a bowl. In another bowl add the milk, sugar and stir in the egg. If you use fresh yeast, crumble it into the milk and stir it in.

Add milk and thickener to the flour mixture and knead the dough in your food processor on low speed for about 10 to 15 minutes. If you do not have a kitchen machine, knead for as long as you can, preferably for at least 15 – 20 minutes.

Divide the butter into cubes and add to the dough. Continue kneading for about 10 – 15 more minutes. Let the dough rest for 10 minutes. After resting, form a big dough bun (like a pizza bun).

Cover the baking dish with plastic wrap and let the dough rise to double size. Knead and fold the dough 4 times and put in some raisins if you wish.

Divide the dough into 12 equal pieces. Form nice dough buns and distribute these on a baking tray with baking paper. The bowls will rise a little inside each other but that makes them extra juicy and good.

Leave to rise for about 30 minutes. Before baking, brush the buns with a beaten egg. Bake the Bolle in a preheated oven 210℃ in the middle of the ovens for about 12 minutes. Let the buns cool on a wire rack.


These buns are a bit loose and wet when you roll them out. You should not add flour to the dough, but rather use a little flour in your hands when rolling out the bowls, if necessary.

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