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.