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

Method

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.