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Food traditionnel


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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



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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