Hello, I’m Marie. Today, I will show you a way to make milk bread topped with sugar recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Milk Bread Topped with Sugar Recipe
Milk Bread Topped with Sugar is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Milk Bread Topped with Sugar is something that I have loved my whole life. They are fine and they look wonderful.
To be with this recipe, we have to prepare a few ingredients. You can have milk bread topped with sugar using 12 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Milk Bread Topped with Sugar:
- Make ready Bread flour
- Take Cake flour
- Prepare Skim milk
- Get White caster sugar (superfine sugar)
- Get Salt
- Get Dry yeast
- Make ready Unsalted butter
- Prepare Vegetable oil
- Take Milk
- Make ready egg + 1 tablespoon of water For topping
- Prepare to 2 teaspoons Butter for the topping ( optional )
- Take Granulated sugar for topping
Steps to make Milk Bread Topped with Sugar:
- (Note: I’ve edited the recipe a bit from the orial.)
- Put the ingredients in a bread machine or a kneading machine and make the dough until the 1st proofing is done (the dough should be about 2 or 2.5 times bigger). Knead until gluten film forms!
- Take out the dough and press it with your hands to eliminate air. Divide the dough into 8 pieces and shape them round. Cover the dough lightly with a cellophane wrap or a kitchen towel and let it sit for 15 minutes.
- The dough is ready once they’ve puffed up nice and round. Press the dough with your hands to eliminate air, then make into an oval shape and close the seams tightly with your finger.
- Face the seams down. Make sure not to dry the dough and let it sit for the 2nd proofing. If you’re using the proofing system on the oven, let it sit at 30 to 40°C for 40 to 50 minutes. Let the dough sit until the dough is about 2.5 times bigger.
- After the 2nd proofing, start to preheat the oven to 200°C.
- Make a cut in the middle. The dent should be about 1 cm.
- Brush on beaten egg with 1 tablespoon of water on the surface of the bread. Cut butter into small pieces and place it on the cut. Sprinkle granulated sugar generously.
- The bread will be delicious even without the butter on. I didn’t place butter on when I was on a diet.
- Bake in a 200°C preheated oven for 15 minutes and then it’s ready! Check on the rolls while baking and place aluminum foil over top if they look like they’re going to burn.
- The ingredient amount was suppose to fit the 30 cm square baking sheet, but some parts of the rolls are sticking together; It’s just a little bit, so it’s alright.
- I make this bread in various ways like replacing the milk with water, or using 50 ml (45 g) of heavy cream + a little bit of water. The rolls will be soft when you use water, and will have a rich flavor when you use milk.
- Rolls topped with sugar and butter The butter flavor and the crispy sugar will make you happy!
- Enjoy! It’s exquisite!
So that’s going to wrap it up for this distinctive dish milk bread topped with sugar recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
