These are made using a sweet sourdough levain, an all-natural yeast, to help achieve the extra soft and fluffy texture.
MILK BREAD - soft & fluffy
(For Vegans, replace the egg with soy milk and butter with oil)
Ingredients:
Sweet Levain:
50g Active sourdough starter
50g water
50g White bread flour (WBF)
15g sugar
Dough:
280g WBF
20g sugar
1 large egg, leave 1.5 tbs for egg-wash
50g milk
30g butter/oil (I used EVO)
2g salt (optional)
Topping:
Egg-wash - egg + 1 tsb water (Vegans - replace with oil)
Method:
1. Mix all ingredients for the sweet levain and put in fridge overnight.
2. Mix the WBF, egg and milk well till you get a window pane.
3. Add all other ingredients and then the butter/EVO. Knead till you get a smooth dough.
4. Rest till dough doubles in size.
5. Punch the inflated dough down and divide on floured surface into 80-90g pieces.
6. Shape and line in greased tins.
7. Proof for 1-2 hours till they've grown in size and egg-wash the top of buns.
8. Bake in oven 180 deg C for 20mins or till golden brown. ENJOY!
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