Fluffy Milk Bread – Soft and aromatic bread made with tangzhong for a pillowy texture that stays fresh for days.
Ingredients:
🏷️ For the scalded dough (tangzhong):
- 🌾 2 tbsp flour (30 g)
- 🥛 ¾ cup + 1 tbsp milk (200 ml)
🏷️ For the dough:
- 🌾 5 ¼ cups flour (650 g)
- 🥛 ¾ cup + 1 tbsp warm milk (200 ml)
- 🧪 2 ¼ tsp dry yeast (8 g)
- 🍬 3 tbsp sugar (40 g)
- 🥚 2 eggs
- 🧈 3 tbsp softened butter (40 g)
- 🧂 1 tbsp salt (15 g)
🏷️ For the filling:
- 🧀 10.5 oz creamy cheese or well-drained feta (300 g)
- 🌿 chopped parsley, to taste
- 🥛 2 tbsp milk (30 ml)
Instructions:
🏷️ Preparing the tangzhong:
- Place the flour and milk in a saucepan.
- Cook over low heat, stirring constantly, until it thickens to a pudding-like consistency.
- Let it cool until warm.
🏷️ Preparing the dough:
- Place the flour in a large bowl and make a well in the center.
- Add the yeast, sugar, and warm milk; let rest for 5 minutes to activate.
- Add the eggs, salt, and the cooled tangzhong.
- Knead until a smooth dough forms.
- Add the softened butter and continue kneading until fully incorporated.
- Cover the dough and let it rise until doubled in volume.
🏷️ Shaping the bread:
- Transfer the dough to a lightly floured surface and divide it into 10 equal pieces.
- Roll each piece into a circle about 8×8 inches (20×20 cm).
- Place the filling on only one half of the dough.
- Lightly dust the other half with flour to prevent sticking during shaping.
- Shape the braid using your preferred technique.
- Place the pieces on a baking tray and let rise for 20–25 minutes.
🏷️ Baking:
- Brush the breads with milk.
- Bake in a preheated oven at 355°F (180°C), convection setting, until nicely golden.
- For a glossy finish, brush immediately with melted butter.
Enjoy! 🍞😊
