Ingredients
BREAD DOUGH
- 3.5 c cake flour see notes for AP flour substitution
- 1 tbsp instant yeast
- ½ tsp salt
- 1 c whole milk at room temperature
- ½ c sweetened condensed milk
- 1 medium egg
- 2 oz unsalted butter softened, at room temperature, cut into pieces
EGG WASH
- 1 medium egg
- 1 tbsp whole milk
CONDENSED MILK GLAZE
- 3 tbsp sweetened condensed milk
- 1 tbsp unsalted butter softened, at room temperature
Instructions
MIXING & KNEADING in MIXER
Combine all dry constituents( flour, incentive, swab) in a mixing coliseum of a stage mixer fitted with a dough hook.
On slow speed, add wet constituents( milk, condensed milk, egg) to dry constituents and mix until cohesive dough starts to form — roughly 30 seconds to 1 nanosecond. Use a rubber spatula to scrape any flour that sticks on the coliseum’s sides if necessary.
Increase the speed to medium, also add softened adulation one piece at a time. Make sure each piece is completely incorporated before adding the coming. also continue to mix the dough until it’s smooth, elastic, and pulls entirely from the sides of the coliseum.
Redundant KNEADING in HANDS
Transfer the dough to a smoothly floured face( about 1 tbsp is enough). Start kneading the dough by hand to form a rough ball by gently picking the edge of the dough that’s furthest down from you toward the middle. also gently press the dough down and down from you with the heel of your hand.
Turn the dough 90 degrees and repeat the selecting and pressing process to fold the dough. Repeat these way many times until the dough forms a smooth, round ball. roughly 1 to 2 twinkles. You can smoothly sprinkle the dough with flour as demanded along the way if the dough becomes a little bit sticky.
FIRST PROOF
Put the smooth, round ball of dough( confluence side down) in a smoothly greased large mixing coliseum. Cover tightly and let the dough double in size, roughly 1.5 to 2 hours. This proofing time is a standard for utmost chuck/regale roll fashions.
SHAPING
Punch the dough to deflate, and also transfer it to a smoothly floured face.
forcefully press the dough into a square or cube with your hands and with the help of a rolling leg. Make sure the dough’s length fits within the size of your chosen baking visage.
launch by picking the edge that’s close to you and precisely rolling the dough down from you to a cylinder. Flashback to tuck the sides as you go. also, pinch the confluence close tightly at the end.
Use a saw-toothed cutter or your sharpest cutter to cut the cylinder into pieces with equal consistency.
BAKING
Preheat roaster to 350F.
smoothly brush the top of the formerly–proofed dough with an egg marshland admixture.
Singe for 35 to 40 twinkles. Flashback to turn the baking visage halfway through the process.
When the chuck is done, smoothly brush it with condensed milk glaze when the chuck is just late out of the roaster.
Eventually, let the chuck cool down to room temperature fully before serving.
Alternate evidence
Arrange the dough neatly, and confluence side dough in a smoothly greased baking visage. Cover approximately with plastic serape and let the dough rise nearly double in size again, roughly 1 to 1.5 hours.
Notes
still, use 2 soupspoons lower AP flour per mug of cutlet flour, and add 2 soupspoons of sludge bounce per mug, If you need to use AP flour rather than cutlet flour.
This milk chuck or any other fortified chuck/regale rolls can be wrapped in a plastic serape and stored in a cool, dry place at room temperature for over 3 days.
See over for indurating tips.
The leftover, unused milk chuck is a perfect fit for this chuck pudding. Use this amazing raisin chuck pudding if you want to transfigure it formerly again into an awful cate.
