I joined a Facebook group recently and everyone was making this toast. They all look awesome and I had to try.
This uses a sponge dough method and the 70 ml of whipping cream really makes the bread super soft and fragrant. I’m really happy with the final bread, so soft and so tall. Even the dough is so stretchy like fabric.
It pulls a beautiful window pane when well kneaded.
You can also bake it into buns like here.
Recipe ( adapted from Peggy Lee)
- 220g bread flour
- 70g dairy whipping cream (can be replaced with yoghurt but whipping cream tastes better)
- 60g milk or water
- 1 egg
- 1 tsp yeast
- 50g bread flour
- 15g to 30g water
- 30g sugar
- 1/2 tsp salt
- 20g Butter
1. Mix sponge dough recipe into a rough dough with hands or scrape. Cling wrap and keep on counter top for 1 hour or fridge for 12 hours. This timing is flexible, you can also leave on counter for about 30 min, chuck in the fridge for 2-3 hours for lunch, then continue to the next step.
2. When sponge dough is ready, tear into small chunks and add to stand mixer. Add in main dough recipe except salt and butter. Knead till a smooth dough.
3. Add in butter and salt. Knead till window pane. Rest this dough for 20 min.
4. Divide into 3 portions of about 170g. Roll it round and rest for 10 min.
5. Take one dough and roll out, pat away big bubbles. Fold 1/3 up and down. Repeat for the 3 doughs.
6. Go back to the first dough and now roll it long then Swiss roll up. Repeat for all 3. Place in baking tin to proof for 60 to 70 min till about 80 to 90% height of tin. Proof in a closed oven with a cup of hot water.
7. Bake at 190 deg C for about 40 min. You need to tent the top with aluminum foil after 10 min.
8. Cool completely before slicing.