Japanese Cream Pull-Apart Bread

 

 

Recipe Source:  Alex Goh's Japanese Cream Bread taken from Magic Bread

Ingredients:
(A)
120g bread flour
85g boiling water

(B)
380g bread flour
75g caster sugar
6g salt
8g instant yeast

(C)
120g cold milk
100g whipping cream (I used thickened cream)
1 cold egg

(D)
40g butter

(E) Mixed together:
25g butter, softened
25g condensed milk

(F)
dried blueberries
dried cranberries
almond flakes

• (A):  add the boiling water into the flour, mix until well combined to form a dough.  Cover and set aside to cool.  Refrigerate dough for at least 12 hours.
• (B):  Mix all ingredients until well combined.  Add in (C) and knead to form rough dough.  Add in (A) and knead until well combined.
• Then add in (D) and continue to knead until an elastic dough is formed and passed the Window Pane Test.
• Place the dough, covered, in a warm place to proof until double in size.
• Punch down and knead lightly. Roll the dough into a rectangle and using a pizza cutter, cut the dough into strips.  Brush (E) mixture liberally on the first strip of dough and place a second strip over the first one. Repeat until you get a stack of 4 strips.  
• Then cut the stack crosswise through all the 4 layers, into 6 equal rectangles.  Arrange the rectangles vertically into a 20cm chiffon pan that had been greased with (E).
• Cover and let it proof until almost double in size.  Brush (E) over the top and sprinkle (F) over the top.
• Bake in a preheated oven at 180 deg C for about 25 minutes.