Milk Cream Bread Recipe
Make Milk Cream Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Milk Cream Filling & Brushing
Optional Finishing
Method
Dough
- 1
Bloom yeast
Combine warmed whole milk (100–110°F / 38–43°C) and 1 tablespoon granulated sugar in a small bowl. Sprinkle 2 tsp instant dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together 4 cups all-purpose flour and 1 tsp fine sea salt.
- 3
- 4
Knead and incorporate butter
With the mixer running on medium-low, add the 4 Tbsp softened unsalted butter pieces a few at a time. Knead until the dough is smooth, elastic, and slightly tacky but not sticky, 8–10 minutes by mixer (10–14 minutes by hand). If dough is too sticky, add up to 2 Tbsp extra flour, 1 Tbsp at a time.
- 5
Milk Cream Filling & Shaping
- 6
Make milk cream filling
While dough rises, whisk together 1 cup milk cream, 3 Tbsp powdered sugar, 1 tsp vanilla extract, and 1 tsp cornstarch in a bowl until smooth. Chill briefly in the fridge if it’s too loose; mixture should be pourable but slightly thickened. Taste and adjust sweetness to preference.
- 7
Deflate and divide
After the dough has doubled, gently punch it down to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces (about 70–80 g each). Cover pieces with a towel while shaping so they don’t dry out.
- 8
Fill and shape rolls
Flatten each piece into a 4-inch round. Spoon 1 to 1 1/2 teaspoons of the milk cream filling into the center of each round. Fold edges up and pinch to seal, shaping into smooth rounds with the seam tucked underneath. Place seam-side down into a greased 9x13-inch or two 9-inch round baking pans, spacing about 1/2 inch apart. Repeat for all pieces.
- 9
Second rise
Cover the filled rolls loosely with plastic wrap or lightly oiled plastic and let rise until puffy and nearly doubled, about 40–60 minutes. Preheat oven to 350°F (175°C) for the last 15 minutes of rising.
Baking & Finishing
- 10
- 11
Bake
Bake in the preheated 350°F (175°C) oven for 18–22 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads 190–195°F (88–90°C). If tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 12