Kindred Milk Bread (croissant rolls)


Thanks to Mra and Linda for egging me on, finally made this ‘most addictive Bread you’ll ever eat’. Really delicious and rich tasting bread, super oily dough. In fact, oiliest dough I’ve ever handled, I really feel like the Prata lady this time. Original recipe here.

Recipe (makes 12 croissant rolls)

Roux or tangzhong

  • 15g bread flour
  • 80g water

Main dough

  • 36g honey
  • 78g dairy whipping cream
  • 211g bread flour
  • 5g milk powder or coffee mate
  • 3/4 tsp instant yeast
  • 1 small egg (50-55g)
  • 1/3 tsp salt
  • 18g salted butter


1. For roux, add flour and water to a small pot. Heat on stove with Low flames and whisk with hand whisk. Stir non stop until it thickens to form a paste in a few minutes, swirls can be seen as shown. Off the flames.


2. Add in honey and whipping cream and stir till honey dissolves completely. Set aside to cool.

3. Place all ingeredients of the main dough except butter into mixing bowl. Add the cooled water roux mixture, knead at Low speed till rough dough forms, about 5 min.


4. Add in butter, knead at Low to medium, about 20 – 30 min until smooth and elastic dough. Set aside, cover and proof for 1 hour.


5. Place dough gently on counter top, flatten to release large bubbles. Divide into 12 portions of about 40g and roll into round doughs. Rest for 10 min.


6. Take 1 dough, flatten gently and roll out into a long triangular shape as shown, be gentle with the dough and don’t press down hard, it will take a few rolls.


7. Swiss roll down to make a croissant shape, place in baking tray. Repeat for all.

8. Proof for 45 min till double in size.


9. Bake at 190 deg C till a golden brown, about 25 min. Remove from baking tray and cool on rack, before pulling apart to eat.




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