This soft and fluffy milk bread is known for its tender texture and rich flavor thanks to the use of milk and cream. It’s perfect for breakfast or dinner and pairs wonderfully with tea.
Cooking Time
120 minutes
Serves
6 people
Ingredients
2 cups all-purpose flour
½ cup heavy cream
½ cup whole milk
¼ cup sugar
1 teaspoon active dry yeast
¾ teaspoon salt
Extra flour (as needed, for dusting)
1 egg
1 tablespoon milk
Instructions
In a small saucepan, combine the cream, milk, and sugar. Heat over medium heat until it just begins to simmer, stirring occasionally. Let it cool to below 43°C (110°F).
Sprinkle the yeast over the liquid and let it sit for 10–15 minutes until it becomes foamy.
In a mixing bowl, combine the flour and salt.
Add the yeast mixture and knead using a dough hook on medium speed for about 10 minutes until a smooth and elastic dough forms.
Transfer the dough to a floured surface and shape it into a ball.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours until doubled in size.
Divide the dough into 8 equal portions and shape each into a ball.
Prepare a greased baking pan lined with parchment paper. Arrange the dough balls in the pan.
Cover and let them rise again for 1–2 hours until puffy and doubled.
Preheat the oven to 175°C (350°F).
Mix the egg with 1 tablespoon of milk and gently brush over the dough.
Bake for 20–25 minutes until golden brown on top.
Serve warm and enjoy its soft, airy texture!
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