Windsor Bread (溫莎排包)
Soft Asian-style milk pull-apart rolls (Windsor Bread), rolled up, baked in a loaf pan and dusted with powdered sugar.
Ingredients
| 200 ml (+-) | fresh milk |
| 2 | egg yolk |
| 30 g / 1/8 cup | sugar |
| 5 g / 1 tsp | salt |
| 330 g / 2,1/3 cup | bread flour |
| 10 g / 1,1/2 Tbsp | milk powder |
| 3 g / 1 tsp | instant yeast |
| 25 g / 2 Tbsp | unsalted butter |
Instructions
Pan size 28cm x 6cm x 20cm.
Mix the flour, sugar, salt and milk powder. Put the fresh milk and egg yolks into the bread maker along with the dry ingredients, and let it knead. Before the end of kneading add the butter, softened but not melted.
The other option is to knead it in the same order in a KitchenAid.
Then finish kneading on a floured surface into a smooth dough and leave to rise for 15 min.
Grease the small pan with plenty of softened butter.
Divide into 8 equal parts and shape into balls, leave to rise for 15 min.
Roll out to 1 cm. Press one end thin with your fingers and roll it up into a roll, so that the thinned end reaches and sticks down.
Arrange the rolls in the pan. Brush with melted butter. Cover with foil and leave to rise for 40 min. Dust with powdered sugar and bake.
Bake at 170°C / 340°F for 15-17 minutes.
Windsor Bread 溫莎排包