Make C|Prime’s Famous Milk Buns

We asked chef Behshad Zolnasr of C|Prime in Vancouver to share one of his favourite recipes as we head into a new bounty of ingredients (and a refreshed menu at the restaurant!) for spring. —Vita Daily

Milk Buns by chef Behshad Zolnasr and Diana von Kalnassy

1 1/2 cups (325g) All purpose flour B
3 tbsp (45g) All purpose flour A
8 tbsp (120g) Milk B
8 tbsp (120g) Milk A
4 tbsp (60g) Butter soft
2 Eggs
3 tbsp (45g) Sugar
2 tsp Salt
3 tsp (16g) Yeast

Cook flour A and milk A to a paste, for about 3min (leaves lines on the bottom of the pan). Let cool down to lukewarm, for about 15min. Scale flour B, sugar and salt into a mixing bowl. Slowly start mixing (dough hook, if stand mixer is available, otherwise by hand). Add eggs and milk B. Add yeast. Mix/knead for 2min. Add paste. Keep mixing/kneading for another 3min. Add soft butter. Mix/knead for 5-10min, or till all ingredients are well combined. Let the dough rest for 1hour in room temperature, covered. Divide dough into four equal pieces. Flatten each piece of dough into rectangle, then fold into half, flatten again to rectangle. Roll them each into a 4″ log(or the size u wish), starting with a short end. Place the logs in a loaf pan side by side or in small individual loaf pans (lay out bottom with parchment paper). Cover and let rest at room temperature for another 1hour, or till its proven double. Brush with milk and bake at 350F for 20min, or till golden brown. Rotate pans half way, for even colouring. Brush buns with garlic oil, or any oil desired. Let cool down in loaf pans, for about 30min. Carefully demold buns. Serve warm with your own preferred butter.