Japanese Milk Bun

Add the bread flour, granulated sugar, instant yeast, salt, milk, and heavy whipping cream to a mixing bowl and combine well with a spatula.

Using a dough hook, knead the dough with a stand mixer on medium-high speed for 5 minutes, until smooth.

Add the softened butter and continue kneading at the same speed for another 10 minutes, until the dough is smooth and elastic.

Cover the dough with a cloth or plastic wrap and let it rise in a warm area for 45 minutes, until doubled in size.

Transfer the dough to a floured surface and gently press it to release the air.

Divide the dough into 16 equal portions and shape each piece into a smooth ball — keeping them the same size and weight gives even buns.

Place each dough ball in a 9-inch square baking pan, spaced about half an inch apart.

Lightly cover the pan with plastic wrap and let the dough rise for 30 minutes, until puffy.

Meanwhile, make the topping: combine the icing sugar and baking milk powder in a bowl, mix well, and set aside.

Preheat the oven to 310°F (155°C).

Sprinkle the risen dough with the sugar and milk powder mixture, then bake for 25 minutes, until lightly golden brown. Do not overbake or the buns will turn dry and hard.

Remove the milk buns from the oven and dust with additional sugar and milk powder mixture before serving.