A truly soft and fluffy bread recipe adapted from Vinnie Baking Paradise
(A) Overnight Sponge Dough: Mix into a dough and leave overnight in the fridge.
215g bread flour
145g fresh milk
2g instant dried yeast
(B) Bread Dough:
100g bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
60g caster sugar
12g milk powder
45g canola oil
- Bring the overnight dough to room temperature.
- In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
- Knead until it forms a slightly sticky soft dough. Gradually add in oil. Continue to knead until smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ].
- Shape the dough into a smooth
ball and place in a greased bowl. Cover with
clingfilm. Then place it in a warm, moist and draught-free place to
allow the dough to rise until double.[To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Once the dough has doubled in size, press down gently on the dough to deflate it.
- Turn the dough out onto a lightly oiled work surface. Divide equally into 5 portions. Roll them into balls and let them rest for 15 minutes.
- Working with one piece at a time, flatten the dough into a rectangle. Roll the dough into a tight cylinder, tucking the dough under itself as you go. Pinch the seam at the end to close.
- Place the dough, seam side down, into a greased loaf pan. Loosely cover with clingfilm and let them rise until just about doubled in size.
- Brush the buns with eggwash and sprinkle some sesame seeds on top. Bake in a preheated oven (175 degrees C) for about 20 minutes or until golden brown.
- Remove the pan to a wire rack and brush the top with butter. Let the bread cool for 5 minutes before turning out the loaves onto the rack.