Kneading
In a planetary mixer equipped with a dough hook, mix the flour, sugar, salt and baking powder.
Add the egg, hot milk and vanilla. Mix on low speed until smooth.
Add the softened butter, a tablespoon at a time, and knead for 8-10 minutes until the dough is smooth and elastic.
First leavening
Form a ball, put it in a greased bowl, cover it and let it rise for 1-1.5 hours, until it doubles in volume.
Shaping and second leavening
Deflate the dough and divide it into 3 equal parts.
Form a sausage and place it in a greased 23 x 13 cm cake pan.
Cover and let rise for 45-60 minutes, until puffy.
Bake until golden brown.
Preheat the oven to 175°C.
Brush with beaten egg (if desired).
Bake in the oven for 25-30 minutes, until golden brown and the internal temperature reaches 88°F (190°C).
Leave to cool for 10 minutes in the pan, then transfer to a wire rack.
Pro tip:
The temperature of the milk is important! Too hot kills the yeast; too cold slows down the leavening.
Extra soft crust: brush with melted butter after baking.
Don’t have a planetary mixer? Knead by hand for 12-15 minutes until smooth.
Serving
Ideas On Toast With Butter And Jam
For Sandwiches (Especially Egg Salads Or Peanut Butter & Jam!)
French toast: absorbs custard perfectly.
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