This milk bread is super delicious and made in collaboration with Nature's charm using their sweetened coconut condensed milk! I used a filling of brown sugar, butter and sesame seed which made this pull apart bread so rich, decadent and delicious that you just HAVE to try it! The dough is made using the tangzhong technique and features condensed coconut milk to ensure it is super soft, sweet and fluffy. This is honestly the perfect treat to serve when you have visitors over if you want to impress them with something new and exciting outside of the regular cookies and cinnamon rolls.
Ingredients
Dough
440g all purpose flour
160ml unsweetened soy milk
40g vegan butter
15g caster sugar
80g Nature’s Charm sweetened condensed coconut milk
8g dry yeast
0,5 tsp fine table salt
Tangzhong: 30g all purpose flour
150ml unsweetened soy milk
Filling
80g butter
140g brown sugar
30g sesame seeds
Start by making the Tangzhong. In a saucepan, whisk together 30g flour and 150ml soy milk over medium heat until you have a thick and gloopy mixture. Once it has fully thickened, take it off the heat and set it aside to cool. In a large mixing bowl, combine flour, sugar, yeast and salt well. In a saucepan, melt the butter, and add the soy milk. Carefully heat until it reaches body temperature. Pour the soy milk and butter mixture into the dry ingredients along with condensed milk and the tangzhong mixture. Knead until you have a smooth and stretchy dough ball, cover it and let it rest until doubled in size, about 1 hour.
Once rested, knock the air out of the dough and transfer to a lightly floured surface. Roll the dough into a rectangle that’s approximately 30cmx45cm. Spread the fillings on. Start by spreading the butter, then sprinkle on brown sugar and sesame seeds. Spread evenly all the way out to the edges of the dough. Slice the rectangle into 16 equal segments by splitting it in 4 equal strips horizontally and 4 again vertically. Stack all the segments sideways in a loaf pan as pictured (it should look kinda like sliced bread), making sure the sugar-side is facing the same way all the way throughout. Cover again and let it rest for another hour.
Once rested, bake the bread in a preheated oven at 180C just under the middle rack. Bake for 45-55 minutes, until the dough is all cooked through (if unsure you can aim for a core temperature of around 90-95C.) If you find the loaf is getting too brown you can tent it with some aluminium foil for the last 20-30 minutes of baking. Let the dough cool for a few minutes before removing from the pan, but don’t let the sugar set on the bottom as it will be harder to remove). Serve warm, and enjoy!
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