Windsor Bread
Windsor bread is a soft and airy pull apart milk bread that is hugely popular at Chinese bakery shops
Equipment
- 1 stand mixer
Ingredients
Tangzhong
- 20 grams Bread flour
- 100 ml Water
Dough
- 290 grams Bread flour
- 40 grams White granulated sugar
- 3 grams Table salt
- 5 grams Instant yeast
- 6 grams Milk powder
- 80 ml Milk (Lukewarm)
- 35 grams Unsalted butter (room temperature)
Egg wash
- 1 Egg
- 1 tsp Milk
Sugar Glaze
- 1 tsp White granualted sugar
- 1 tsp Water
Instructions
- To start, we’re going to make our Tangzhong. In a small sauce pan, add in your bread flour and water.
- Heat the mixture over low heat while constantly stirring it until the Tangzhong becomes a thick paste.
- Remove it from the stove, cover it with plastic wrap and store in the fridge for at least 20 minutes to allow the Tangzhong to cool down.
- Next, in a large mixing bowl, add in your bread flour, sugar, salt, instant yeast, milk powder, 1 egg, and the Tangzhong from earlier.
- Now using a stand mixer, give the dough mixture a quick few whisks then slowly add in your milk.
- Continue mixing everything for 3-4 minutes then add in your room temperature butter.
- Continue mixing everything for an additional 9-10 minutes or until the dough becomes nice and smooth.
- You can check when the dough is done kneading by grabbing a small piece of the dough and stretching it out until light can pass through it and it becomes translucent. If it doesn’t tear then it is ready.
- Then transfer the dough to a greased large bowl.
- Add some oil to your hands to prevent the dough from sticking to it and then shape the dough into a round ball and place it back into the bowl.
- Cover the bowl with plastic wrap or a towel and then let it proof in a warm place until double in size (about 1 hour).
- Once the dough is done proofing, de-gase it and transfer it to your countertop.
- Shape it into a round ball and then weigh out the dough.
- Next, divide the dough into 10 pieces.
- Weigh each piece and then shape each piece of dough into a round ball.
- Cover the dough to prevent it from drying out and then let it rest for 10-15 minutes to relax the dough.
- Then after 10-15 minutes, take out each piece of dough, add some flour to it and roll out the dough into a rectangle.
- Press down on the edges of one end of the wide end of the dough then roll the other end over to form a log.
- Pinch the ends to seal it and then roll out the log until it is around 6 inches long.
- Place each piece of dough onto a baking tray lined with parchment paper about 1-2 cm apart from each other. Cover the dough and let it rise in a warm place for 40-45 minutes.
- After the dough has finished proofing, apply an egg wash to the top of each piece of dough by beating together 1 egg and a tsp of milk.
- Bake the buns in a preheated oven at 350°F (180°C) for 16-17 minutes or until the bun is golden brown on the middle rack.
- While the buns are baking, prepare a sugar glaze by adding 1 tsp of white granulated sugar + 1 tsp of water to a small sauce pan. Heat this over low heat while constantly stirring the sugar glaze until it melts and turns into a liquid. Remove it from the stove once it has turned into a liquid.
- Now brush the sugar glaze liberally over the top of the baked Windsor bread and enjoy!