Directions
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Mix the Liquids: Start by stirring the instant yeast into the lukewarm milk, water, and honey. This step is crucial as it helps activate the yeast. Rest the mixture until it becomes foamy, which typically takes about 5 to 10 minutes. You’ll notice a tremendous change as the yeast begins to awaken.
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Combine Dry Ingredients: In a large mixing bowl, add the all-purpose flour and salt. Make a well in the center for the wet ingredients.
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Incorporate the Butter: Pour the foamy yeast mixture into the well, then add the room temperature unsalted butter. Use a spatula or your hands to combine everything. Knead the mixture on a clean surface until it’s smooth and elastic, for about 10 minutes. This gives the buns their tremendous texture.
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First Rise: Place the kneaded dough into a lightly greased bowl. Cover with a damp cloth and let it rise in a warm environment until it doubles in size. This process usually takes about 1 to 1.5 hours.
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Shape the Buns: Once the dough has risen, punch it down gently to release the air. Divide the dough into 10 equal pieces. Shape each piece into a ball. If you desire filling, flatten each ball slightly and place a teaspoon of your chosen filling in the center before sealing it back into a ball.
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Second Rise: Allow the formed buns to rest for another 30 to 40 minutes until they become puffy and almost double in size.
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Prepare for Frying: Heat oil in a deep frying pan to 175°C (350°F). Make sure to use enough oil to submerge the buns halfway. The tremendous heat will fry the buns evenly.
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Fry the Buns: Fry the buns in small batches. Cook each batch for about 2-3 minutes per side, or until they turn a glorious golden brown color. Be sure not to overcrowd the pan to maintain the oil temperature.
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Drain and Serve: Once fried, transfer the buns to a plate lined with paper towels to drain excess oil. You can serve them plain, sprinkle them with powdered sugar, or enjoy them filled—either way, they’ll leave an impression.
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