INGREDIENTS:
Tangzhong:
80 g whole milk
20 g bread flour
Main dough:
300 g bread flour
15 g sugar
6 g salt
5 g instant dry yeast
90 g whole milk, at around 77°F/25°C
40 g cream cheese, full fat
1 large egg
All of the tangzhong
20 g unsalted butter, softened at room temp.
1 egg and 1 tbsp water for egg wash
INSTRUCTIONS:
Tangzhong:
Start by making the tangzhong: add milk and flour to a small pot. Heat up over medium heat while constantly stirring.
Once the mixture has thickened, transfer to a bowl and cool to room temp before continuing with the main dough.
Main dough:
To make the main dough: add all the ingredients, except butter, into the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together.
Add the butter.
Scrape down the sides of your bowl and knead for 10-20 more minutes at low-medium until the dough has a smooth surface and pulls away from the sides of the bowl.
Place the dough in a clean, lightly oiled bowl and proof at around 78°F/26°C for 90 minutes or until doubled in size.
Once the dough has doubled in size, divide it into 2 equal pieces and roll into balls. Rest 2 minutes.
Use a rolling pin to flatten each dough ball (seam side up) and roll it into cylinders. Rest 2 minutes.
Flatten each cylinder (seam side up) and roll it into little roulades.
Place in a 7x4.3x4 inch (LxWxH) bread tin - or a tin of similar size.
Proof for 30-45 minutes at around 78°F/26°C.
Brush with egg wash.
Preheat oven to 350°F/180°C and bake for 30-35 minutes (internal temp when finished: 203°F/95°C.)
Optional: brush the loaf with melted butter immediately after it comes out of the oven. Cool on a wire rack for about 30 minutes and enjoy!
This bread stays soft for multiple days and can be frozen if sliced first.
