Hokkaido Milk Bread

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	2 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the pre-dough:

25 g wheat flour type 550
100 ml water

For the dough:

For painting:

1 egg yolk
milk

Instructions

Dissolve the flour in water and pour the liquid into a small saucepan. Heat over low heat on the stove, stirring constantly, until a pudding-like mass forms. Set aside and let cool.
For the dough, put flour, sugar, vanilla sugar, salt, egg, butter and, if you like, lemon zest in a bowl. Warm the milk and dissolve the yeast in it. Knead with the remaining ingredients and the cooled pre-dough for approx. 8-10 minutes. Cover the dough bowl with a kitchen towel and let it rest for about 45 minutes.
Dust the work surface and a rolling pin with flour. Use the dough to form 4 dough portions of the same size and roll out each individual portion into an elongated tongue with a rolling pin. Roll up the dough tongues from the short side. Place the 4 rolls of dough with the seam facing down in a loaf tin that has been brushed with butter and dusted with flour. Cover with a kitchen towel and let rest for 45 minutes. Brush the surface with a mixture of egg yolk and milk and bake at 175 degrees for 30-35 minutes.
Butter tastes good with it.
Tip: You can fill the bread with raisins or nuts before rolling up the tongues of the dough. If you want, you can make the dough in the evening, leave it covered in the refrigerator overnight and process it the next morning. However, you should take the dough out of the refrigerator about 1 hour beforehand.

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