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Unsalted Butter (softened at room temperature): 60 g (1/4 cup)
Sugar: 15 g (1 tablespoon)
Condensed Milk: 30 g (2 tablespoons)
For the Egg Wash:
Egg Yolk: 10 g (1 yolk)
Milk: 10 g (2 teaspoons)
Step-by-Step Instructions:
Making the Bread Dough:
Prepare the Wet Ingredients: In a large bowl, crack the egg and whisk lightly. Add the milk, condensed milk, sugar, salt, and instant dry yeast. Stir well until all the ingredients are fully combined.
Combine with Flour: Gradually add the strong flour to the mixture, stirring with a spatula until it begins to form a shaggy dough. Cover the bowl with plastic wrap and let it rest for about 30 minutes. This rest period allows the flour to hydrate and the yeast to start activating.
Knead the Dough: Add the softened unsalted butter to the dough. Knead the dough by hand for about 10-15 minutes, or until it becomes smooth and elastic. This step is crucial as it develops the gluten, giving the bread its light, airy texture.
First Proofing: Place the kneaded dough in a clean bowl, cover it with plastic wrap, and let it rise in a warm place for about 40 minutes, or until it doubles in size. The dough should be soft and puffy at this stage.
Making the Condensed Milk Cream: 5. Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar together until light and fluffy.
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