Pillowy Perfection: Soft Milk Bread Delights
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
whole milk (warm)
250 ml
granulated sugar
50 g
active dry yeast
7 g
unsalted butter (room_temperature)
50 g
large egg (room_temperature)
1 piece
salt
8 g
Filling
unsalted butter (softened)
30 g
granulated sugar
40 g
ground cinnamon
8 g
Instructions
Prepare the yeast mixture
Warm the milk to 38°C and dissolve the sugar. Sprinkle the yeast over the milk and let it activate for 5-10 minutes until foamy.
Mix the dough
In a large bowl, combine the flour and salt. Add the activated yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
Knead the dough
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test.
First rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour until doubled in size.
Prepare the filling
Mix the softened butter with sugar and ground cinnamon until well combined.
Shape the bread
Punch down the risen dough and roll it into a rectangle. Spread the cinnamon filling evenly over the surface. Roll up tightly from the long edge.
Second rise
Place the shaped loaf in a greased loaf pan. Cover and let rise for 30 minutes until the dough reaches the top of the pan.
Preheat oven
Preheat the oven to 180°C while the bread completes its second rise.
Bake the bread
Bake at 180°C for 30-35 minutes until the top is golden brown and the internal temperature reaches 88°C.
Cool and serve
Remove from oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Original recipe
Storage
Store in an airtight container. Slice before freezing for easy portioning.
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