Milk Cream Bread Recipe

Warm the milk and activate yeast

Warm 260 ml whole milk to about 37-40°C (close to body temperature). In a small bowl stir the 10 g instant yeast and 1 tablespoon (about 12 g) of the 60 g sugar into the warm milk and let sit 5 minutes until foamy (if using active dry yeast). If using instant yeast, you may mix directly into the flour and proceed.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), combine 500 g all-purpose flour, the remaining granulated sugar (about 48 g if you added 12 g to activate yeast), and 8 g salt. Whisk to distribute evenly.

Combine wet and dry

Add the foamy yeast-milk mixture (or warm milk and dry yeast if instant), 2 large eggs, and 15 ml vegetable oil to the dry ingredients. Mix on low speed until a shaggy dough forms (about 2-3 minutes).

Knead and add butter

Increase mixer speed to medium and knead for 6-8 minutes until dough starts to become smooth and elastic. Add the 60 g softened unsalted butter in 3 additions, incorporating fully between additions. Knead another 6-8 minutes until the dough is smooth, slightly tacky but not sticky, and passes the windowpane test.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape

Punch down the dough gently to deflate. Turn onto a lightly floured surface, divide into 8 equal pieces (approximately 100 g each) for buns or shape into two loaf shapes (~250 g each) for sandwich loaves. For buns: flatten each piece gently, fold sides into center and roll to create smooth tops. For loaves: pre-shape into cylinders, rest 10 minutes, then roll tightly to final loaf shapes.

Second rise

Place shaped rolls or loaves into greased 9x5-inch loaf pans or on a baking tray lined with parchment, leaving space between pieces. Cover loosely and let rise until nearly doubled, about 45–60 minutes (poke test: indentation slowly springs back).

Make milk-cream filling

While dough is on its second rise, combine 12 g cornstarch and 50 g granulated sugar in a small bowl. In a saucepan, whisk together 120 ml whole milk and 60 ml heavy cream. Stir in the cornstarch-sugar mixture until dissolved. Cook over medium-low heat, stirring constantly, until mixture thickens and comes just to a simmer (2–4 minutes). Remove from heat and whisk in 30 g unsalted butter and 1 tsp vanilla extract. If desired, whisk in one egg yolk tempered with a spoonful of the hot milk mixture first (to enrich) then add to pot and briefly heat while stirring until thick (do not boil after adding yolk). Cool slightly to warm, cover surface with cling film to prevent a skin and hold until needed.

Prepare glaze

When filling is warm (not hot), you can thin a small portion with up to 15 ml milk if needed to create a brushable glaze. Alternatively, reserve a few tablespoons of the cream mixture to brush onto tops after baking for extra shine. Beat 1 egg yolk with a little water for the egg wash to be used on the dough before baking.

Preheat oven

Preheat oven to 175°C (350°F) about 20 minutes before baking so it's fully up to temperature.

Fill (optional) and egg wash

If making filled buns: using a small spoon or piping bag, gently make an indentation in the top of each risen bun and fill with about 1–2 tablespoons of the milk-cream filling. For loaves, you can slice or spread some of the filling into the rolled dough before final shaping (use about half the filling). Brush tops of all pieces lightly with the beaten egg wash for a golden color.

Bake

Bake rolls for 18–22 minutes, or loaves for 25–35 minutes, until deeply golden on top and internal temperature reaches about 88–92°C (190–198°F). If tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Finish with milk-cream glaze

Remove baked bread from oven. Immediately brush tops with the reserved warmed milk-cream mixture (or the thinned portion) to give a glossy, tender finish. For filled buns, add an extra dollop of cooled milk cream into the center if desired.

Cool

Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool further. If the filling was warm and soft, cool to near room temperature before slicing to avoid runny filling. Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.