Soft milk bread (Print Version)
# Ingredients:
→ For the no-knead milk bread dough
01 -
140g of warm milk at 43°C (plant-based milk works too)
02 -
30g softened butter, salted or unsalted
03 -
55g cake flour
04 -
1/2 tsp salt or 1/2 to 1 tsp miso paste (white or red)
05 -
30g granulated sugar, adjust to taste
06 -
195g bread flour
07 -
1 large egg (use 50g of silken tofu or mashed banana for a vegan option)
08 -
2 to 3g dry active yeast
→ For the filling
09 -
A pinch of ground cardamom, to taste
10 -
1 to 2 tbsp brown sugar
11 -
3 to 4 tbsp crunchy black sesame butter
→ For the frosting
12 -
1 tsp miso paste
13 -
1 cup powdered sugar
14 -
30g softened unsalted butter
15 -
2 tbsp crunchy black sesame butter
16 -
1 tsp vanilla extract
17 -
225g softened cream cheese
18 -
Black sesame powder for sprinkling, optional
→ Optional
19 -
1 beaten egg for brushing (use neutral oil, cream, or softened butter for vegan options)
# Instructions:
01 -
In a mixer bowl fitted with a dough hook, combine the flours, sugar, egg, salt (or miso), and butter. Set aside.
02 -
Mix the yeast and a little sugar into the warm milk. Let it sit for 10 minutes, then add it to the mixer. Knead on low speed until the dough becomes stretchy. Add more flour if the dough is sticky.
03 -
Shape the dough into a ball. Cover it and leave it to rise in a warm spot for an hour. Alternatively, refrigerate it overnight and bring it back to room temperature to shape.
04 -
Grease or line a 23cm pan with parchment paper. Keep it handy.
05 -
Press out the air from the dough and place it on a lightly floured surface. Roll it into a large rectangle, about 4–6mm thick. Spread a layer of black sesame butter on it, leaving 1cm around the edges. Sprinkle over the sugar and cardamom.
06 -
Roll the dough tightly into a log. Slice it into 9 even pieces and arrange them in the pan. Alternatively, cut into 9 strips and individually roll each one.
07 -
Allow the rolls to rest and rise again for about an hour until they look puffed up and increase by half their size.
08 -
Heat the oven to 180°C about 20 to 30 minutes before baking. Place the oven rack in the center.
09 -
If you'd like a shiny finish, brush the rolls with an egg wash. Bake for 30–35 minutes. Cover with foil after the first 20 minutes to avoid browning too much.
10 -
While the rolls bake, whip the cream cheese, softened butter, miso, vanilla, and black sesame butter together. Gradually beat in the powdered sugar. Use a piping bag or spoon to spread when ready.
11 -
Once baked, cool the rolls on a rack. Spread the frosting on top when fully cooled. Sprinkle black sesame powder or powdered sugar as a final touch, if desired.
# Notes:
01 -
For the yeast mix to work, don't let the milk get too hot.