Windsor Bread (温莎面包)

I haven’t tried new bread recipes in a while, mainly because I’ve been sticking to a couple of recipes that I liked so much that I’ve memorized. This one caught my eye, cause it’s fast and results all looked fabulous. The recipe is viral on Taiwanese blogs and FB groups.

I easily achieved this soft, fluffy bread in under 2 hours. It’s clean tasting and didn’t require fancy ingredients.

Ingredients (adapted from here , makes 9 buns)

  • 225g bread flour
  • 25g cake flour
  • 8g milk powder (optional)
  • 1 egg yolk about 20g
  • 25g caster sugar
  • 140g – 150g water
  • 1/2 tsp salt
  • 3/4 tsp yeast
  • 25g butter.

Method

1. Add all ingredients except yeast and butter and knead in stand mixer with dough hook, for a few minutes till the dough comes together.

2. Add in yeast and knead for another 5 min.

3. Add in butter and knead till an elastic dough, about 10-15 min.

4. Rest the dough for 10 min. Divide into 9 pieces and roll them round, then rest another 10 min.

5. Flour surfaces lightly. Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.

6. Swiss roll up gently and place on baking tray. Don’t roll too tight. Repeat for all other doughs.

7. Proof in a closed oven with a cup for hot water for 40 min.

8. Lightly sprinkle some flour or powder sugar on top or you can egg wash them.

9. Bake at 180 deg for 15 min till golden.

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28 Comments Add yours

  1. Hi, thanks for another great bread recipe 🙂 just to confirm with you – do we need to knead the dough to window pane and rest to raise to double before dividing into 9 small balls? Thanks
    Btw: may I know what mixer are you using ?

    Like

    1. oladybakes says:

      Good if you can get window pane, but smooth and elastic is good enough for buns. Follow the times in the recipe, no need to double. I use kenwood.

      Like

      1. Thank very much 🙂 will try later

        Like

  2. Marie says:

    Hi, able to replace water with milk?

    Like

  3. yap20 says:

    In your pics,what did you sprinkle on the buns? Flour or powdered sugar? Is powdered sugar the same as icing sugar? Thanks

    Like

    1. oladybakes says:

      I sprinkled flour. Yes they are the same.

      Liked by 1 person

  4. Jessy says:

    May i know you baked at middle rack?
    Thank you.

    Like

    1. oladybakes says:

      I baked at the second rack from bottom.

      Like

  5. If i want to add in fillings in the bread, when should i do so? Is it before the final proof?

    Like

    1. oladybakes says:

      Yes, before the final proof.

      Like

  6. Chua says:

    Can I use bread machine to do the job? Is the procedure the same as yours? Thanks.

    Like

    1. oladybakes says:

      Sure, but not sure of your machine knead and proof cycle. Can still bake a loaf.

      Like

  7. Fara says:

    R u using bottom heat or or both (top n bottom) for baking. It’s looking good. Thank you for your recipe.

    Like

    1. oladybakes says:

      I use top and bottom for this.

      Like

  8. Mae says:

    Hello, just want to say “thanks” for translating the recipe and making it easy for us to follow. It’s really good, I’ve made it 3 times!

    Like

  9. Jen Tan says:

    If i wan make green tea bread how do i go abt wif tis recipe if making loaf or buns?

    Like

    1. oladybakes says:

      Can just add about 2 tsp of matcha powder to the recipe. Dissolve in a little water into a paste before adding.

      Like

      1. Jen Tan says:

        TQ

        Like

  10. Marcia says:

    Hello, thanks for your recipe. Can I add whipping cream for the liquid? As in
    whipping cream+water = 140-150g ?

    Like

      1. Marcia says:

        Thank you

        Like

  11. rebeccalee586 says:

    Thank you so much for this super soft Windsor rolls. It is so soft and we all love it so much.

    Like

    1. oladybakes says:

      Thanks for the kind words!

      Like

  12. Jen Tan says:

    May i kno butter is salted or unsalted ?

    Like

  13. Jen Tan says:

    Wld like to kno for baking bread the flours nit to sieve ?

    Like

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