Ingredients
Flour brew
milk
200g
6.76fl oz
flour
40g
1.40oz
2.68tbsp
The dough
all the flour brew
flour
570g
19.95oz
2.28cup
38.19tbsp
dry milk (powder)
20g
0.70oz
1.34tbsp
dry yeast
11g
0.39oz
0.74tbsp
sugar
30g
1.05oz
2tbsp
salt
10g
0.35oz
0.67tbsp
milk
280g
9.46fl oz
egg
1pc
soft butter
50g
1.75oz
3.35tbsp
Method
Milk brew
Mix the milk and flour. Put on the heat, and bring the mixture to a thick state. Whisk all the time. The mass will brew and become like a paste. Cover it with film in contact, and let it cool to room temperature.
The dough
- Mix all the dry ingredients. Add the warm milk, an egg and all the milk brew. Knead the dough. Adjust sweetness to your liking.
- At the end of the kneading, add soft butter, and mix it into the dough.
- Cover the dough, leave to proof for 40-60 minutes.
- Divide the dough into pieces, and shape into balls. Roll each ball into a long oval / rectangle, and roll up.
- Lay the rolls in a mold greased with any animal fat. * I have 2 bread molds, each one has three rolls.
- Leave to proof for 30-40 minutes.
- Before baking, grease the bread with a shaken egg yolk with 1 tbsp of milk.
- Bake the bread in the oven preheated to 356F (180C) for 30-40 minutes.
