Condensed Milk Spelt Bun

My family love sweet buns with rich milk taste. Added some spelt flour and natural yeast to my previous Sweet Milk Bun recipe, I have a new recipe which is equally yummy. I also adjusted the baking temperature and duration for a shorter baking time. Owing to the higher sugar and butter content, the softness of the buns could last for 3 days in room temperature 😋🍞

Yield: 9 buns in a 20 cm square pan
Raw dough weight: 490g
Baking temperature: Preheat oven to 200℃ for 10 minutes,  bake at 180℃ for 10 minutes, lower to 160℃ for 5 minutes. Turn off oven for 2 minutes.

Ingredients

195g bread flour
20g spelt flour/superfine wholegrain flour/plain flour
35g raw sugar
2g instant dry yeast

pinch of vanillin powder, optional

50g natural yeast*,  100% hydration
20g beaten egg
105g milk, cold
20g condensed milk, cold
10g cold water

2g low-sodium salt

30g unsalted butter, softened

*50g of natural yeast can be replaced by 25g each of bread flour and water, plus 1/8 tsp instant dry yeast.

Directions

1. Prepare the milk dough using your preferred method.

Below is my method of kneading combining autolysis, hand mixer, and hand "slapping and folding"😉

Mix all the dry ingredients together followed by the wet ones, except the salt and butter.

Cover with a lid and stand for 15 minutes for autolysis

Knead using dough hooks of a hand mixer for about a few minutes, and add salt.

Blend in the softened butter.

Stop kneading using a hand mixer when the dough became less sticky.

Perform about 300 sets of "slapping and folding"

Till the dough reaches window pane stage.

Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 90 minutes, or till double in size.

End of 1st proofing

3. Invert the dough onto a floured work top. Deflate the dough and divide into 9 portions, about 54~55g each.

Roll the dough into balls and place in a 20 cm square baking pan lined with parchment paper.

Spray some water over, let the dough undergo second proofing in a cold oven for about 60 minutes, or till the dough double in size.

5. Start to preheat oven to 190℃ for about 10 minutes.
While waiting, dust a thin coat of bread flour over the shaped dough.

6. Bake at lower rack of a preheated oven at 180℃ for about 10 minutes. Reduce to 160℃ and bake for about 5 minutes, or till the top became lightly browned. Turn off oven and let the buns bake for another 2 minutes.

7. Remove from oven and lift the buns out of the baking pan. Let the buns cool down over a wire rack.

Egg & Milk Bread

This is a variation to my previous Egg Milk Bread done about 3 years ago. 

The dough of the previous recipe was kneaded using a bread maker, while this round I used an electric hand mixer fitted with a pair of dough hooks, and completed by doing 500 sets of "slapping and folding". I have also increased the ratio of the superfine wholegrain flour. The light yellow bread was still soft and velvety in texture 😍

Serving: 1 loaf

Raw dough weight: 596g

Pan size: 21x13x10cm, 1.5L

Baking temperature: Preheat oven to 190℃, bake at second lowest rack, at 180℃ for 15 minutes, 170℃ for 20 minutes, or till golden.

 

Ingredients 

245g bread flour 

30g superfine wholegrain flour/plain flour

40g raw sugar

2g instant dry yeast 

50g natural yeast, 100% hydration +

50g beaten egg

127g milk, cold

8g evaporated milk/milk

15~25g water, cold, to be added depending on dough condition

3g salt

30g unsalted butter, softened 

+ natural yeast can be replaced by 25g each of bread flour and water, plus 1g of instant dry yeast

Some beaten egg as egg wash before baking

Direction

1. Mix bread flour, superfine wholegrain flour, raw sugar, and instant dry yeast in a mixing bowl.

2.  Add natural yeast, beaten egg, milk and water to the dry ingredients. Mix into a ball, cover and let it rest for about 15 to 20 minutes.

3. Use a good hand mixer (450W and above preferred) fitted with dough hooks to knead the dough for about 2 to 3 minutes before adding the salt.

Knead in the softened butter till the dough becomes less sticky.

Wear a glove to perform about 300 ~ 500 sets of "slapping and folding" till reaching window pane. 

Picture for illustration

Picture for illustration

Click the video below to view the "slap and fold" process. The video link is only visible in Web version.

4. Shape the dough into a ball. Spray some water over, cover with a lid and let it proof for about 85 minutes.

End of first proofing

5. Turn out the dough onto a floured work top. Deflate the dough, divide into halves, shape into two balls, cover and let it rest for about 15 minutes.

6. Roll out the dough to about 1cm thick.

Picture for illustration

Fold in the two wings towards the middle.

Picture for illustration

Roll flat slightly, and roll up, pinch to seal the end.

Picture for illustration

Place the shaped dough into a loaf pan lightly coated with butter. Spray some water, cover with a tea cloth, and let it undergo second proofing for about 60 to 75 minutes, or till the dough rises to almost the rim of the pan.

7. Start to preheat the oven to 190℃ for about 10 minutes. While waiting, apply a thin coat of egg wash over the top of the dough.

8. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 15 - 20 minutes.

9. Remove the bread from the pan soon after leaving the oven. 

Cool down over a wire rack.

Slice the bread after it has completely cooled down.

Enjoy the soft and velvety bread 😋