Flor is a wine bar which opened on Karangahape Road in Tāmaki Makaurau earlier this year. It was meant to be a place to have a wine and a snack, but with the arrival of head chef Tushar Grover – formerly of the late and widely celebrated Pasture – things took a more elevated turn.
Grover’s recipe for milk buns is designed as a lighter, fluffier version of a scone: toast it and serve with butter or cream. Or, if you want to mix it up, you can toast it more heavily – the condensed milk helps with caramelisation – and add savoury toppings for a sweet-sour balance: Grover likes avocado and pickled onions.
Makes about 16
7g dry yeast
500g all-purpose flour
70g condensed milk
30g softened butter
What to do
1. Warm the milk to 37°C and bloom yeast in it for 5 minutes.
2. Put flour and salt in a bowl and add your wet ingredients. Mix until it starts to come together.
3. Leave to rise in a warm place for 45 minutes or until it doubles in size.
4. Fold in butter, portion dough into 60g balls and allow to prove until dough doubles in size again.
5. Bake at 175°C for 30 minutes