1 big egg, room temperature

▏Sugar, 1/3 cup

▏4 cups of all-purpose flour (or 3 1/2 cups of bread flour plus 1/2 cup of cake flour for an alternate recipe).

1/2 tablespoon of active dry yeast, or 1/4 teaspoon of instant yeast

Half a teaspoon of salt

Mix one egg with one teaspoon of water to make an egg wash.

A basic syrup is made by dissolving 1 tablespoon of sugar in 1 tablespoon of boiling water.


Following this sequence, put the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt into the bowl of a stand mixer that has a dough hook attachment. For 15 minutes, with the mixer set to "stir," knead the dough, pausing it every so often to press it together. If the dough is still clinging to the edges of the bowl after adding a tablespoon or two of flour, continue adding flour until the dough pulls away from the sides. It should adhere to the bottom of the basin, not the sides. Add 5-10 minutes to the kneading time if you're using your hands to do it.

The next step is to cover the dough with a moist cloth and set it in a warm area until it has doubled in size, which should take around one to two hours. Put a mug of water that has just been boiled next to the dough as it proofs in a covered microwave.

Meanwhile, coat two baking pans with butter, being sure to coat each side. Two 9-inch (23-centimeter) round pans, one loaf pan, or one normal loaf pan will do.

To remove any remaining air bubbles, return the dough to the mixer and mix for a further 5 minutes once it has doubled in size. Split the dough in half after dumping it onto a lightly floured board. Before placing the dough halves in the loaf pan, form each half into a rough rectangle. Cut each rectangle into three approximately equal pieces crosswise. Another option is to split the dough in half and then roll out each half into eight equal pieces. These may then be shaped into balls or ropes that can be twisted into buns. Once formed, place these balls in a circular pan. One loaf plus eight rolls yields sixteen rolls, or two loaves yield sixteen rolls. Allow the dough to proof, covered, for an additional hour after shaping.

Preheat the oven to 350°F/175°C and set a rack in the middle. Egg wash should be brushed over the rising dough. Roast for around twenty-three to twenty-five minutes, or until a golden hue appears. Once the bread is heated, brush it with sugar water to add gloss and sweetness. After that, take it out of the oven.