Ingredients
½ cup heavy cream
½ cup whole milk
¼ cup granulated sugar
1 teaspoon active dry yeast
¾ tsp kosher salt
2 cup all-purpose flour + 2 tablespoon (reserved)
Extra flour for rolling
Egg wash
1 whole egg
1 tablespoon whole milk
Simple syrup
1 teaspoon granulated sugar
1 teaspoon hot water
Instructions
Add cream and milk to a small sauce pan and bring to a simmer, turn off heat and transfer to a stand mixer mixing bowl.
Dissolve the sugar in the hot milk mixture using a whisk or spatula. Let it cool down to below 110°F.
Sprinkle active dry yeast over the liquid surface and let it bloom for 10 – 15 minutes, the mixture should puff up.
Add 2 cup of flour along with the salt to the liquid mixture.
Knead with the dough hook on speed 2 until the dough comes together.
If the dough is too wet, add the reserved flour, 1 tablespoon at at time, and continue kneading. The dough should still be wet but not too tacky.
Grease a large bowl with cooking spray, butter or oil.
Dump the dough out onto a lightly flour counter top and knead into a ball.
Place the dough into the prepared bowl and let rise in a warm place for 2 – 3 hours until at least double in size.
Dump the risen dough out onto a lightly flour counter top, divide into 8 equal portions and shape into balls.
Grease a loaf pan and line the bottom with a piece of parchment paper, allowing the excess to hang over the sides.
Arrange the balls of dough in the loaf pan and let it rise in a warm place for 2 -3 hours until double or triple in size.
Preheat the oven to 350°F.
Beat one egg with a tablespoon of whole milk to make egg wash.
Lightly brush egg wash all over the risen dough.
Bake at 350°F for 24 minutes until the top is golden brown.
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