Milk buns with Algerian spread (El Mordienne)

Ingredients

• 200 g Algerian spread (El Mordienne) (Freeze beforehand to facilitate cutting and assembly)
• 200 ml Warm milk (Temperature around 35‑40°C)
• 8 g Active dry yeast (A standard packet)
• 80 g Sugar
• 125 g Vanilla yogurt (Can be replaced by plain yogurt + 1 tsp vanilla extract)
• 1 c. à café Powdered vanilla
• 500 g All‑purpose flour
• 1 c. à café Salt
• 80 g Soft unsalted butter (Cut into small dice before incorporating)
• 1 Egg (Beat into an omelette for glazing)

Instructions

1. Freeze the spread

   Spread the spread on a baking sheet lined with parchment paper, form a regular square and place in the freezer.

   Time: PT45M

2. Prepare the leaven

   In a bowl, mix 200 ml warm milk, 8 g active dry yeast and 80 g sugar. Cover with a clean cloth and let rest 5‑10 minutes.

   Time: PT9M

3. Incorporate the yogurt and vanilla

   Add 125 g vanilla yogurt (or plain yogurt + 1 tsp vanilla extract) and 1 tsp powdered vanilla. Mix until homogeneous.

   Time: PT2M

4. Add the flour and salt

   Pour 500 g flour at once, add 1 tsp salt and mix by hand or with a mixer until the dough forms.

   Time: PT3M

5. Incorporate the butter and knead

   Add 80 g soft butter cut into dice. Knead 5 minutes until the butter is fully incorporated and the dough is supple.

   Time: PT5M

6. First fermentation

   Cover the dough with a clean cloth and let rest near a heat source for 1 h to 1 h 03.

   Time: PT1H5M

7. Degas and divide the dough

   Press lightly to degas the dough, form a ball, then divide into 12 portions of about 75 g each.

   Time: PT5M

8. Prepare the spread

   Take out the frozen spread, cut into 12 equal parts.

   Time: PT5M

9. Assemble the buns

   Flatten each dough ball, place a portion of spread in the center, close by pinching the edges firmly to seal.

   Time: PT10M

10. Second rise

    Place the buns on a baking sheet lined with parchment paper, cover with a clean cloth and let rest 45 minutes to 1 hour.

    Time: PT45M

11. Egg wash

    Beat the egg into an omelette and brush each bun. Make small decorative slits on top.

    Time: PT3M

12. Preheat the oven

    Preheat the oven to 180 °C.

    Time: PT10M

    Temperature: 180°C

13. Baking

    Bake the buns for 20 minutes until they are nicely golden.

    Time: PT20M

    Temperature: 180°C

14. Cooling

    Remove the buns from the oven and let cool 5 minutes on a rack before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Algerian spread (El Mordienne): Chocolate‑hazelnut spread, Chocolate squares
• Instead of Warm milk: Semi‑skimmed milk, Warm almond milk
• Instead of Active dry yeast: Fresh yeast (15 g), Homemade sourdough starter (30 g)
• Instead of Sugar: Cane sugar, Honey (60 g)
• Instead of Vanilla yogurt: Liquid cream (100 ml), Additional milk (100 ml)
• Instead of Powdered vanilla: Liquid vanilla extract (½ tsp)
• Instead of All‑purpose flour: T55 wheat flour, Bread flour
• Instead of Salt: Sea salt
• Instead of Soft unsalted butter: Vegetable margarine, Neutral oil (60 ml)
• Instead of Egg: Egg yolk + a little water, Milk (for brushing)

Equipment Needed

• Mixing bowl
• Whisk
• Spatula or wooden spoon
• Baking sheet
• Parchment paper
• Clean cloth (optional)
• Oven
• Kitchen brush
• Kitchen scale
• Knife or dough cutter

Critical Steps — Do Not Skip

• Freeze the spread to facilitate cutting and assembly
• Seal the bun edges properly to prevent filling leaks
• Observe the rising times (first and second) for an airy texture
• Egg wash for a beautiful golden color

Chef Tips from the Video

• Use butter at room temperature for easier incorporation.
• Lightly sprinkle pearl sugar on top before baking for a crunchy effect.
• For a more authentic flavor, add a pinch of orange blossom water to the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Pre‑freeze the spread several days in advance.
• The dough can be prepared the day before, left to rise in the refrigerator overnight, then shaped in the morning.
• The buns can be frozen raw; simply bake them directly from the freezer adding 5 minutes to the baking time.