Tuesday, December 8, 2015

Asian milk bread

The softest, most sublime rolls you will ever try. Unbelievably delicious with grapefruit marmalade.

2/3 cup heavy cream
1 cup milk
1 egg
1/3 cup sugar
1 tbsp vanilla sugar
4 cups flour
1 tbsp yeast powder
1 tsp salt

Add all the ingredients to the bowl of a Kitchenaid mixer. Attach the dough hook and stir for 15 minutes, occasionally scraping the sides. Adjust liquid quantity if necessary (you may need a little more milk).
Cover the bowl and allow the dough to double in size in a warm place.

Cut into 8-10 pieces. I decided to roll out a few of them and fill them with walnuts and apricot jam, cinnamon sugar, and orange and chocolate, as well as apricot jammy bits.

Others I rolled out into a circle, then rolled them up like a jelly roll, forming the edges to be pointy.

Place all seam-side-down onto a parchment-lined baking sheet. Allow to proof further in a warm place, until they double in size. Score the tops. I used scissors to cut a zic-zac pattern into the top of the pointy loaves.

Preheat oven to 350F. Brush the tops of the rolls with egg wash or with heavy cream.

Bake pieces for about 15 minutes, until light brown. Cool on a cookie rack.

No comments:

Post a Comment