159 minutes
Soft and fluffy milk loaves or sweet buns with a golden brown finish and a shiny, sweet glaze.
Heavy Cream, at room temperature
cups
Whole Milk, at room temperature
cups
Large egg, at room temperature
each
cups
cups
Active Dry Yeast
tablespoons
teaspoons
Unsalted Butter, at room temperature, for greasing the pans
to taste
Large egg, beaten with 1 tablespoon water for egg wash
each
Sugar, dissolved in 2 teaspoons hot water for sugar water
teaspoons
1. Gather Ingredients
Gather all your ingredients and ensure they are at room temperature.
2. Combine Ingredients
In the bowl of a stand mixer, combine the heavy cream, whole milk, egg, sugar, flour, yeast, and fine sea salt. Using the dough hook attachment, knead the mixture on medium speed for about 15 minutes, or until the dough becomes smooth and elastic.
3. First Proofing
Shape the dough into a ball and place it back into the bowl. Cover the bowl with a plate or a damp towel and let the dough proof in a warm spot for 1 to 2 hours, or until it has doubled in size.
4. Prepare Pans
Grease your chosen pans with unsalted butter. If you're making loaves, use two 9 by 5-inch loaf pans; if you're making buns, use cake pans.
5. Shape Dough
Punch the dough down gently and knead it briefly to release any air bubbles. Divide the dough into two equal portions for loaves or 16 pieces for buns, shape them accordingly, and place them into the prepared pans.
6. Second Proofing
Cover the pans with a towel and let the dough proof for a second time, about 1 hour, or until it has risen and filled the pans.
7. Preheat Oven
Preheat your oven to 350°F.
8. Apply Egg Wash
Before baking, brush the tops of the dough with the egg wash.
9. Bake
Bake for 22 to 24 minutes, or until the loaves or buns are golden brown and sound hollow when tapped on the bottom.
10. Apply Sugar Water
Once baked, remove the bread from the oven and immediately brush the tops with the sugar water to give them a shiny, sweet glaze.
11. Cool and Serve
Transfer the bread to a wire rack to cool completely before serving. Enjoy your freshly baked silken milk loaves or sweet buns!
Add a filling of butter, cinnamon, and brown sugar after the first rise, roll the dough into a log, cut into slices, and place in a baking dish for the second rise.
Incorporate chocolate chips or a chocolate paste swirl into the dough before shaping the buns.
Flatten the dough pieces, add a dollop of Nutella, fold, and shape into buns before the second rise.
Incorporate pumpkin puree and pumpkin spice into the dough and add a sweet glaze after baking.
Make an indentation in the rolled dough balls, fill with lemon curd, and let them proof before baking.
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