Corn Mayo Bread

Combine the warm milk, a pinch of sugar (from the sugar you plan to use in the dough), and dry yeast in a small bowl. Set aside for 5 minutes for the yeast to activate. When it’s ready, the yeast should be bubbly.

Add the flour, sugar, and salt to the bowl of a stand mixer and create a well in the center. Pour the activated yeast, melted butter, and egg into the well. Attach the dough hook. Mix on low until a shaggy dough begins to form. During mixing, stop the mixer and scrape the flour from the walls of the bowl if needed.

Turn the speed to medium (setting 4) and knead for 15 to 20 minutes, until smooth and elastic. Observe the dough during the process. If the dough is too wet and cannot be gathered by the dough hook, sprinkle some flour, 1 teaspoon at a time, until the dough comes together. If it’s too dry, you can add a bit more milk. This is a wet dough. And it’s normal to have a small amount of dough stick to the bottom of the mixing bowl the whole time.

Spray or grease a large bowl with a thin layer of oil (or butter).

Once the dough is ready, gather it into a ball and place in the oiled bowl. Cover with plastic wrap. Rest until doubled, about an hour or so (It can take anywhere from 45 to 90 minutes depending on heat and humidity).

Punch the fully risen dough down to deflate it. Transfer it to a clean working surface and knead briefly, until it returns to its original size.

Cut the dough into 12 even pieces. You can use a scale to weigh each piece of dough so the buns will come out perfectly evenly sized. For 12 buns, it’s 65 g per piece. Immediately cover all the dough with plastic wrap to prevent it from drying out.

Dust the flour on the working surface and on your hands. One piece at a time, pull and pinch the dough together at the top until the dough is rounded. Flip the piece so that the pinched part of the dough faces down on the working surface. Place your palm and fingers over the ball forming a domed cage. Roll the dough in small circular motions while applying light pressure to the dough. Flatten each dough ball into a disk with a rolling pin or simply press with your fingers, about 1/4” thick (0.6 cm) and 4“ (10 cm) in diameter. Arrange the flattened dough on a baking tray lined with parchment paper.

Use a glass that has a smaller diameter than the flattened dough and coat its bottom with flour. Press the center of each dough firmly with the glass to make an indentation.

Once all the dough is formed, let rest for 20 minutes or so before baking, or until the buns double in size.

Preheat the oven to 350°F (176°C).

Once the buns have finished their second rise, brush the edges gently with the egg wash. Bake at 350°F (176°C) for 10 minutes, until the bread starts to show light golden color on some edges. Use the same glass to press the center of each bread again to reinforce the indentation. Add 2 tablespoons of corn topping to each bun. Rotate the pan and bake for another 5 minutes, or until the topping is just set and the bread turns golden. Transfer the dish to a wire rack to cool.

Serve the buns warm or at room temperature.

Once the buns have cooled off completely, place them in a ziplock bag or airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

To reheat the buns, you can either microwave them or bake them in a 300°F (148°C) oven until warmed throughout, 5 minutes for refrigerated buns or 10 to 15 minutes for frozen ones.