Breads & Wraps

May 28, 2021
MILO Pastel

Time needed: 2 hours and 45 minutes.

Makes: 24 pieces

2 cups all-purpose flour
¼ cup sugar
2½ teaspoons instant yeast
1 teaspoon salt
2 pieces eggs, beaten
1 cup whole milk, warm
½ cup melted butter

Yema Fillling:
5 pieces egg yolks
1¾ cups condensed milk
¼ cup milk
¼ cup Milo
1 teaspoon vanilla extract
2 tablespoons butter


  1. Make yema filling

    In a pot over medium heat, mix together the egg yolks, condensed milk, milk, Milo, and vanilla extract until well combined. Turn on the flame to low and cook the yema while continuously stirring until thickened, being careful not to curdle the eggs. Turn off flame and mix in butter until well combined. Set aside to cool and firm up.

  2. Prepare yeast

    In a bowl, mix together the yeast and milk together. Leave for 5 minutes.

  3. Make pastel buns

    Mix the flour, and sugar together until well combined. Add the beaten eggs, melted butter, and yeast mixture. Mix well until a shaggy dough forms.

  4. Knead

    Knead for 10 minutes until the dough is smooth and no longer sticks. Form dough into a ball, place in an oiled bowl, cover with oiled cling film, and leave to rise for 1 hour.

  5. Divide

    Punch the dough and divide it into 24 pieces. Roll into balls and flatten each ball.

  6. Fill

    Fill with 1-2 tablespoons of the milo yema filling. Seal the edges and roll back into a ball.
    Place filled buns onto a tray lined with baking paper. Cover with a damp clean towel/kitchen cloth and let rise for another hour.

  7. Bake

    Brush with egg wash and bake in a preheated oven at 180 degrees Celsius for 20 minutes.