260g bread flour
65g milk, cold
50g heavy cream
30g condensed milk
15g milk powder
30g granulated sugar
3g instant yeast
22g unsalted butter
- In the stand mixer bowl, bring together bread flour, milk, heavy cream, condensed milk, milk powder, sugar, honey, instant yeast and 1 egg, beat in medium high speed until a dough ball forms. Add in butter and salt and beat until well combined.
- Flour the working surface/pastry mat, divide the dough ball into 3 equal portions, and roll them into 3 dough balls. Cover them with plastic wrap.
- Take one dough ball, roll it flat into a long narrow rectangle, turn it upside down and roll it up. Again, roll it flat into a long narrow rectangle, turn it upside down and roll it up. Place it into the bread tin (19.6*10.6*11 cm). Repeat these steps with the other two dough balls and place them into the bread tin as well. Put on the lid and let rise until doubled in size.
- Preheat the oven to 356℉(180℃) and let bake for 28 minutes. Let cool, slice and serve.