A pillowy soft bread with the aroma of condensed milk. It takes a bit longer and also is rather wet and sticky to handle, but totally worth the effort because it will be soft for days. See the beautiful soft strands within.
Recipe (7 rolls in a 7″ or 8″ square tin)
- 180g bread flour
- 120g water
- 3/4 tsp yeast
- 85g bread flour
- 1/2 egg (25g)
- 40g condensed milk
- 15g sugar
- 1/2 tsp salt
- 25g butter
- 10g water (optional, if dough is dry)
1. Mix sponge dough roughly together with a fork, till no dry bits. Cover with cling wrap. Proof at room temperature for 3-4 hours OR proof at room temperature for 1 hour followed by in the fridge for 12 hours. Proof till dough is all bubbly, with many gluten strands underneath.
2. Tear sponge dough into small pieces. Add in main dough ingredients except butter. Knead with stand mixer till a rough dough forms, then add in butter and knead till smooth and elastic. Proof for 20-30 min.
3. Divide into 7 portions (66g), roll into round doughs and rest covered for 20 min.
4. Roll out with rolling pin into an oval. Swissroll length side down and pinch to close. Place seam side down in a lined baking tray.
5. Proof for 50 min. Egg wash and decorate by piping with custard if prefer.
6. Bake at 170 deg for 20-25 min. Remove from tray and cool on wire rack completely till cool before eating.
16 Comments Add yours
hi, if I double the recipe, what size mould would you receommend?
I think you should just use a baking tray then.
I love all your bakes. For all your Bread bake do you turn on the fan mode while baking?
How about for cake?
Usually it’s no fan for the first 5-10 min, then fan mode for the remaining time for breads. Cakes usually without fan mode.
Hi, if I’m using bread maker can I just add in all the ingredients??
You should still make the sponge dough first, which can be done by hand easily. Then add everything in.
Hi, after taking out the sponge dough from the fridge the next day, can I use it immediately or do I need to wait till it returns to room temp? Thanks.
Can use immediately.
Hi, I have tried making bread which is really soft and fluffy. Just curious as to why my bread is more yellowish instead of white like yours.
Maybe it’s the egg or flour that you are using.
Hello, would like to check with you, about how long do you mix before adding in the butter?
Hello, would like to check with you about how long do you mix the dough for before adding the butter?
Usually about 10-15 min.
Hi, for step 2, after added in butter, need to knead till window pane?
And if want to add in filing, under which step should do it?
Not a must to be window pane, smooth and elastic, also refer to photo shown. Can add at step 4.
Hi, I have tried your recipe. It’s really very soft and fluffy. But need your advice as to why my bread is quite yellowish inside, not like yours is so much whiter?