Hokkaido Milk Bread

Ingredients for 1 servings:

• 25 g wheat flour type 550
• 100 ml water
• 350 g wheat flour type 550
• 125 ml milk
• ½ cube of yeast, fresh
• 50 g sugar
• 2 packets of vanilla sugar
• ½ tsp salt
• 1 egg(s)
• 30 g butter, soft
• 1 lemon(s), some grated peel
• 1 egg yolk
• Milk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Milk bread according to the Tangzhong method

Dissolve the flour in water and pour the liquid into a small saucepan. Heat gently on the stovetop, stirring constantly, until a pudding-like mass forms. Set aside and let cool. For the dough, put the flour, sugar, vanilla sugar, salt, egg, butter, and lemon zest, if desired, in a bowl. Heat the milk and dissolve the yeast in it. Knead with the remaining ingredients and the cooled pre-dough for about 8-10 minutes. Cover the bowl with a kitchen towel and let rest for about 45 minutes. Dust the work surface and a rolling pin with flour. Divide the dough into 4 equal portions and roll each portion out into an elongated tongue with a rolling pin. Roll up the tongues of dough, starting from the short side. Place the 4 dough rolls, seam-down, in a loaf pan that has been brushed with butter and dusted with flour. Cover with a kitchen towel and let rest for 45 minutes. Brush the surface with a mixture of egg yolk and milk and bake at 175 degrees Celsius (350 degrees Fahrenheit) for 30-35 minutes. Butter is delicious with it. Tip: You can fill the bread with raisins or nuts before rolling the dough tongues. If you like, you can make the dough the evening before, cover it and let it rise in the refrigerator overnight, and continue working with it the next morning. However, you should take the dough out of the refrigerator about an hour beforehand.