Overnight Soft Bun

I recently saw a friend of mine posting on her blog a new soft bun recipe that she recommended. It has been a while since I last baked any bread, so decided to give this a try. However, unfortunately, I do not have milk powder at home, so I adapted the recipe into using chocolate powder instead.

Poolish is a per-fermentation process  elaborated from commercial yeast. Originated from Polish bakers back in the 19th century, bread made with a poolish are lighter and less acidic than the sourdough bread. Technically, one could classify the poolish as a transitional preferment between baking using sourdough and baking with commercial yeast using a straight process.


Overnight Poolish:

  • 150g bread flour
  • 150g lukewarm water
  • 0.5g (1/8 teaspoon) instant yeast

Main Dough:

  • 250g bread flour
  • 100g cake flour or plain flour
  • 30g hersley / nesquick chocolate powder
  • 50g caster sugar
  • 6g (1 1/4 teaspoons) salt
  • 5g (1 1/4 teaspoons) instant yeast
  • 1 egg, lightly beaten
  • 75g (approx.) lukewarm water, adjust as necessary
  • 50g butter, cut into small cubes


For the poolish:

  1. Mix all ingredients in a mixing bowl together until incorporated
  2. Cover with cling film and let it prove for about 60 minutes in a warm place
  3. Place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage
  4. 30 minutes before using, take out the polish from refrigerator to return to room temperature 

For the main dough:

  1. Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together
  2. Add in butter and knead until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane
  3. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel
  4. Punch down the dough to release the air, knead briefly and form into a ball shape
  5. Then divide dough into 70gm each (should be able to yield 12 – 14 buns)
  6. Shape the buns at your desired shape – I shaped them into various shape (note that I am not that good in presentation hence my buns are oddly shaped)
  7. Place all finished buns on a greased baking sheet and let rise in a warm place until double in size, approx 60 minutes
  8. Brush with egg wash and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown 
  9. Remove buns to cool on rack completely

Note : This recipe yields 12-14 buns

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