Milk Bread

Directions

1. In a medium bowl, dissolve the fresh yeast and 10 g of sugar in the warm milk. Place in a warm spot until it begins to foam, about 5–10 minutes.
2. In a large mixing bowl, sift the flour and add the yeast mixture, eggs, the remaining sugar, and salt. Knead until the ingredients are combined and the dough is smooth.
3. Add the diced butter at room temperature and continue kneading until the dough is elastic and homogeneous. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for about 90 minutes or until doubled in size.
4. Divide the dough into pieces of about 50 g each. Shape each piece into an oval or “torpedo” form. Arrange on a baking tray lined with parchment and cover with a kitchen towel. Let rest for 30 minutes.
5. Prepare the egg glaze by whisking the yolk with milk. Brush over the top of each bun. Make 2–3 shallow diagonal cuts on each piece with a sharp knife.
6. Preheat the oven to 180°C (356°F) for about 10 minutes.
7. Bake the buns for 20–30 minutes until they turn a deep golden brown. Remove from the oven and cool on a wire rack before serving.

Recipe Details

Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Total Time: 3 hours
Servings: 12–14 buns
Difficulty: Medium

Variations & Substitutions

• Replace wheat flour with half bread flour for an even lighter, airier texture.
• Add 1 teaspoon of vanilla extract or a pinch of cardamom for a subtly aromatic loaf.
• Brush with melted butter instead of egg glaze for a softer, less shiny crust.
• Make a larger loaf instead of individual buns by shaping into one or two loaves and adjusting the baking time.

Serving Suggestions