Soft Yoghurt Buns

Happy Easter!

What have you been doing over the Easter long weekend? I’ve been productive and made these amazingly soft and fragrant yoghurt buns.

The best tasting and smelling buns I have ever made, yes even better than my last success! The recipe is so simple, the buns turned out soft and fluffy and even without the water roux paste method. The secret? Proper bread flour! They even tasted like buns from the bakery shops! Bread flour over all-purpose flour people, big difference!

They looked a little amateur, that’s because I am one! Room for improvement. But they taste oh so good….!

I used strawberry flavoured low-fat yoghurt, because I love strawberries. You can use any other flavoured yoghurt or plain yoghurt, it works just the same!

Here is the recipe, originally from here. Measurements using regular tablespoon and teaspoon, not the measuring type! This will yield 9 fist-sized buns.


  • 250 g bread flour (about 2 cups)
  • 3 g dry yeast (about 1.5 teaspoon)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 100 g low-fat yoghurt
  • 2 tablespoon melted butter
  • 1 tablespoon milk
  • Half an egg, lightly beaten
  • Remaining half an egg as eggwash


  1. In a large bowl, mix all dry ingredients and make a well in the center.
  2. In a separate bowl, mix yoghurt, melted butter, milk and half a beaten egg until well combined.
  3. Pour wet ingredients into the flour mixture and mix using a wooden spoon until a soft dough forms.
  4. On a lightly floured flat surface, knead for 6 – 8 mins.
  5. The dough is on the sticky side and may be difficult to handle, just sprinkle hands with flour as you go.
  6. Put the dough in the bowl, cover with cling wrap and let rise in a warm place for an hour. I usually rise my dough inside the oven (not switched on) with a baking tray filled with boiling water on the bottom tray.
  7. AFter an hour, punch the dough down and divide into 9 equal balls.
  8. Arrange in a greased baking pan 3 buns by 3 buns, half an inch apart each other.
  9. Cover and let rise until double in size, about another 30 minutes.
  10. Brush the bun tops with eggwash and bake at 170 degrees Celsius for 20 minutes.


13 comments on “Soft Yoghurt Buns

  1. Claire says:

    That looks delish Tien! I might just try it this weekend 🙂

  2. Beth Ann says:


  3. D... says:

    Wow, that’s so cool that you stuck with the baking. I never thought to use yogurt for baking.

  4. […] continues. Well, Tien did something with yogurt that I haven’t tried yet. She baked with it, Soft Yoghurt Buns to be […]

  5. Dienna says:

    “They looked a little amateur, that’s because I am one! Room for improvement. But they taste oh so good….!”

    It doesn’t matter how they look as long as they taste good! And they look nice and fluffy on the inside.

  6. Zaidah says:

    Recipe sounds and looks simple enough for a novice baker like me. I’ll give it a try lah. Ada (simple) recipe for lemon yoghurt cake? I am addicted to that (kat Sierra Cafe on Symonds Street)… after Saturday morning Zumba……..

    • Tien says:

      Please do try Zaidah! Just make sure to use bread flour and it will be fool proof. Lemon yoghurt cake eh? Sounds interesting. Let’s google for a recipe :p

  7. […] Soft Yoghurt Buns ( […]

  8. […] Soft Yoghurt Buns ( […]

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