Breadmaker Milo Buns
04 Apr 2020

Breadmaker Milo Buns

04 Apr 2020

I’ve been putting off making this recipe for a while now, and finally got around to it today. We got a jar of Ovomaltine Crunchy Spread from Tiffany , and I figured a malted chocolate spread would be a great match for these Milo buns. These buns are pillowy soft, and the crunch from the Ovomaltine gave it an amazing contrast of textures. Try it out!

Here’s a bit of science in breadmaking. For this recipe I allowed the liquid and dry ingredients to incorporate into a dough first, before adding the butter. Doing this allows the flour to be properly hydrated first and for the gluten to properly form, processes which would have been impeded if you added the butter too soon. The result is a wonderfully springy, airy bread. I couldn’t stop eating these!


  • 150 grams full cream milk, plus more for brushing
  • 1 egg
  • 280 grams bread flour
  • 40 grams Milo, or your preferred malted chocolate powder brand
  • 40 grams brown sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 30 grams unsalted butter, softened
  • 70 grams chocolate chips (optional)
  • Ovomaltine Crunchy Spread, or any chocolate spread of choice


In your breadmaker pan, add the milk and egg.

Add the flour, Milo, brown sugar, yeast and salt.

Transfer the pan to your breadmaker. Using the Dough program, start the machine.

During the kneading cycle, once the dough starts coming together, add the butter. Let the knead cycle continue until the butter becomes incorporated.

After the Dough cycle is complete and the dough has doubled in size, gently punch down the dough, and transfer to a lightly floured surface.

Divide the dough into nine equal-sized pieces.

Working with a piece of dough at a time, fill the center with about a teaspoon of the chocolate spread.

Fold the outer edges of the dough to the center over the filling, and seal.

Flip the dough seam side down, and roll into a ball.

Arrange the dough balls in a 9 x 9 inch baking tray.

Cover and let rise, another 1 hour.

Preheat oven to 180 degrees C (fan 160 degrees).

Brush the rolls with milk.

Bake for 15 minutes.

Let cool on a wire rack, about 30 minutes.


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