Ingredients
500 gr white flour
260 gr milk
130 gr soft butter
90 gr sugar
10 gr dry yeast
10 gr salt
2 free range eggs
Egg+ a sip of milk (egg wash)
Tools
Scale
Stand mixer
Hook attachment
Towel/ plastic wrap
Loaf pan
Brush
Bench knife
Directions
Step 1
In a stand mixer’s bowl combine milk, sugar, and yeast. Mix and add the eggs.
260 gr milk
90 gr sugar
10 gr dry yeast
2 free range eggs
Step 2
Add the flour and start to knead on lowest speed. Once all the ingredients incorporated, start to add the butter slowly slowly, one piece at a time.
500 gr white flour
130 gr soft butter
Step 3
Once the butter all incorporated add the salt. Keep kneading on second lowest speed for another 5-6 min. While kneading, use a spatula and scrape the dough from the bowl and keep kneading.
10 gr salt
Step 4
Round the dough into a tight ball and place it to rest, covered, until doubled in size (the dough can rest in the fridge overnight).
Step 5
The following morning take the dough out of the fridge for 30 min.
Step 6
Then divide into 100 gr pieces. Shape each piece into a tight ball.
Step 7
Place the balls in a buttered loaf pan right next to each other.
Step 8
Let them proof until almost double in size.
Step 9
Preheat the oven to 350F or 180C.
Step 10
Brush with an egg wash. Bake for 30-35 min or until the internal temperature reaches 190F or 90C. If the top is getting brown too fast just cover the top with aluminum foil.
Egg+ a sip of milk (egg wash)
Step 11
Take out from the oven and let it rest in the pan for 5-10 min. Then remove from the pan and let it cool completely on a rack.
Step 12
YASSS!
