Easy sweet breads step by step
Prepare the Tangzhong mix. Put flour and water in a pan and mix them. Once the flour is well dissolved in the water, turn on the heat and cook it until it thickens. Place in a bowl, let it come to room temperature and then refrigerate for at least 3 hours.
In a bowl add the yeast, milk and sugar. Mix them well and add the flour. Cover with cling film and let rest in warm place for 30 to 45 minutes
In the mixer bowl with the hook attachment, add the milk, eggs, sugar and mix well
Add the Tangzhong mix you made and all the other ingredients except half the flour and mix. Once absorbed, add the rest of the flour and knead on medium to high for 12 minutes
Lightly flour the counter, place the dough on top and fold it two or three times
Pour some oil in the mixer bowl and put the dough inside. Cover it with some cling film
Preheat the oven to 80 degrees Celsius and turn it off as soon as it reaches the temperature. Place the bowl with the dough inside and let it rise for about two hours.
Place the dough on a floured counter and fold it
Divide it into 6 equal parts and knit the braids.
Place the buns on a plate on which you have placed a baking sheet and cover with another baking sheet
Let them rest for 30 minutes
Turn on the oven at 180 degrees Celsius with the fan off
Mix an egg with very little milk in a bowl
Spread the egg wash on the buns, sprinkle with almond or sesame fillet and put them in the oven
Bake for 35 minutes, covered with baking paper on the second shelf from the bottom.
180 ml of water
35 g flour
30 g fresh yeast or 10 g dry yeast
40 ml of lukewarm milk
40 grams of flour
1 tablespoon of sugar
Ingredients for the dough
600 g wheat flour
150 grams of sugar
110 ml of lukewarm milk
5 g Mahalepi ground
1 sachet of vanilla sugar
1/2 teaspoon mastic powder
40 ml orange juice
65 g melted butter
Zest of 1 orange