• Prep Time 120 minutes
  • Cook Time 55 minutes
  • Serving For 8 people
  • Difficulty Hard
This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • Milk Bun Toast:
  • 500g High Protein Flour
  • 100g Caster Sugar
  • 1/2tsp Salt
  • 20g Full Cream Milk Powder
  • 8g Instant Dry Yeast
  • 265g Anchor UHT Full Cream Milk
  • 2 Whole Eggs
  • 60g Anchor Unsalted Butter
  • Honey Cheese Sauce:
  • 200g Anchor UHT Whipping Cream
  • 200g Anchor Unsalted Butter
  • 50g Honey
  • 225g Anchor Processed Cheddar Slices


    Milk Bun Toast:
  1. In a mixing bowl with dough hook attachment, combine all ingredients except Anchor Butter and mix at low speed until become a dough. Then turn to medium speed and mix until gluten form.
  2. Add in softened Anchor Butter and continue mix until window stage.
  3. Rest the dough at room temperature for 30 minutes. Divide the dough into 8 pieces evenly, then shape it like a ball. Rest for another 30 minutes at room temperature.
  4. Grease a 1kg toast bread mould with oil spray.
  5. Take the dough and give some pressure and shape the dough back into balls then arrange nicely in the mould.
  6. Put the bread mould in a bread proofer and let it proof for 1 hour or until double of the size.
  7. Preheat oven at 170 °C.
  8. Bake the bread for 40 - 45 minutes or until golden brown colour.
  9. Remove from the oven and unmould. Let it cool down on wire rack.
  10. Honey Cheese Sauce:
  11. In a medium bowl, combine Anchor Whipping Cream, Anchor Butter, honey and Anchor Sliced Cheese. Stand the bowl on a double boiler and cook until the ingredients are melted and smooth. (stir constantly during cooking)
  12. Remove from the heat and allow to cool down slightly at room temperature. Keep the sauce in the fridge until completely cool.
  13. Preheat oven at 230 °C.
  14. Evenly spread some sauce on the toast bread and bake for 10 minutes or until the sauce reached a nice brown colour.

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