Thank you Victoria of Victoria Bakes for translating and sharing this wonderful and expensive bread recipe with us. Please visit Victoria Bakes to find out why this bread recipe cost $5,000! Trust me, you will love this soft pillowy fresh bread. This recipe is definitely a keeper!
Like Veronica of Veronica's Kitchen I halved the original recipe and ended up with 4 big buns.
Ingredients: (half of the original recipe)
Starter Dough:
105g bread flour
45g plain flour
12g caster sugar
3g instant dried yeast (3/4 tsp)
120g water
Main Dough:
105g bread flour
45g plain flour
45g caster sugar
1/2 tsp salt
12g milk powder
45g egg (lightly beaten)
27g water
35g butter, softened
- Mix all the starter dough ingredients until well combined. Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb"-like). (I let my starter dough to ferment in the fridge overnight).
- In a mixer fitted with a dough hook, combine all main dough ingredients, except butter. Then add in the starter dough, knead until well combined. Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with cling wrap. Place it in a warm place to allow the dough to rise until doubled in volume.
- Punch down the dough to release trapped air. Divide dough into 4 equal portions. (I add a handful of dried cranberries into my dough). Roll each portion into a round shape and placed them onto a lightly greased baking pans.
- Cover with plastic wrap and leave to rise until almost doubled (80 - 90%).
- Preheat oven to 170 deg .
- Brush the dough with egg wash and bake for about 30 minutes or until golden brown.
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| Sticky and pasty with a stringy appearance ("honeycomb"-like) |
oh! thanks for linking back... it takes a skilled baker to make a good recipe right too ;)
ReplyDeleteVeronica, this bread seem to be very popular at the moment. I can see form your photo how soft it is. I must jump on the bandwagon too!
ReplyDeleteHi Veronica
ReplyDeleteI been seeing this bread recipe going on (like passing the baton) from one blogger posting to another lately. So I guess who who love to bake should really try this out. Love how soft the texture is.
Your bread has very beautiful texture, Veronica! I am itching to bake this already after seeing so many beautiful loaves being served :)
ReplyDeleteYou are definitely queen of the breads! This one looks so amazingly light and fluffy!
ReplyDeleteHi Veronica, I baked this bread too and it was so soft and delicious! Definitely a keeper for sure:D
ReplyDeleteHi Veronica, so many blogger friends baking this 5K$ bread in many different shapes. Guess I have to try it. I think I like the crust more, hehehe!
ReplyDeleteHi Veronica, recently I have been seeing a few blogger friends making this bread! Your bread always look so nice & soft!
ReplyDeleteSo soft and delicious...your bread has turned out perfect, Veronica.
ReplyDeleteNiceeee.... Hope you will share this at International Yeasted Recipe # April.
ReplyDeleteKristy
I've bookmarked this highly expensive bread recipe too.... looks soft and yummy.
ReplyDeletewhat happen if i over proof my dough?
ReplyDeletei make the honeycomb dough the day before then, the next day i mix it with the dry ingredient .. while it waiting to rise and i got emergency so my dough keep rising, so when i got back my rising dough turn to honeycomb like .. can i still use it?
Hi Linda, I've never over-proofed my dough. For my case it is more under-proofed. Anyway, I read somewhere that you can still rescue the over-proofed by re kneading the dough, then shape and proof it again. Next time pop the dough into the fridge if you have to run out the door.
Deletethanks for reply back .. i end up try using it, i use half of the over proof dough and add another dry mix and knead it again.. the bread dough has a little strong yeast smell but after cooked in the oven is perfect.
Deletebut im going to try to make another batch next time just to compare if i did it right or not.
do you know how long normally fermented dough or starter can last in the fridge?
thanks for the recipe.
I can't say how long fermented dough can stay in the fridge. Normally I left it overnight for first proofing. But second proofing I just left it on the kitchen bench top or a warm place. I tried leaving my dough in the fridge during second proofing and my baked bread smelled like beer. Haha. All the best
DeleteHi, can I know is it we leave the starter dough to proof till 1 hr then put in fridge or aft mixing all starter ingredients n we can put in fridge?
ReplyDeleteYou can prepare the starter dough and leave it on the kitchen bench until it becomes 'bubbly' with stringy appearance - takes up to an hour or two, depending on the room temperature. However during wintertime, I prefer to leave it to ferment in the fridge overnight.
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