The dough for this bread will be wet, but not so sticky because of the higher butter content. Be patient when handling, and try not to add flour along the way, other than to lightly dust the surface. You will be rewarded with a very soft, fluffy and sweet bread. See how the highly elastic dough allowed for a beautiful window pane.
- 270g bread flour
- 20g sugar
- 25g condensed milk
- 10g milk powder or coffee mate
- 3/4 tsp instant yeast
- 170g water
- 30g salted butter
1. Mixed everything except butter and knead at KA speed 1-2. When a rough dough is formed, add butter.
2. Knead at KA speed 2-4 about 20-30 min, until window pane. Dough will be wet but not so sticky, handle patiently. Shape into round dough and proof for 1 hour.
3. After 1 hour, dough would have doubled in size. Punch down to flatten and divide in 3 portions (about 180g). Roll into round balls and rest 15 min.
4. Flatten each portion, then fold 1/3 up and 1/3 down. Use rolling pin to flatten again and Swiss roll it. Place into lined baking tray. Repeat for other 2 portions.
5. Proof for another 1 hour until dough reaches brim of baking tray.
6. Bake at 170 deg C for 30-35 min. Tent if top turns too brown. Be careful not to underbake as this is a rather wet dough.
7. Remove from baking pan and slice after it has cooled.