Soft milk breads and milk jam
Difficulty level: easy
Servings 12 milk breads
Ingredients
For the milk breads
- 50 g sugar powder
- 30 g yeast baker
- 150 g butter softened
- 250 ml of milk ½ skimmed
- 1 egg yolk
- 10 cl of cream fresh thick
- ½ c. coffee salt END
For the milk jam
- 400 g sugar
- 1 c. coffee vanilla extract
- 1 L of milk entire
Instructions
Milk breads
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Dissolve the yeast in the lukewarm milk in a salad bowl and wait 5 minutes. Put the flour in the salad bowl, mix well and leave to rest for half an hour, until the dough doubles in volume.
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Place the ball on the work surface and knead it lightly to degas it. Form a hollow in the middle and place the sugar, salt, butter and cream there. Knead everything until you obtain a very homogeneous dough. Leave to rest for 2 1/2 hours in a warm place, covered with a cloth.
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Separate the dough into balls of approximately 50 g each and shape them into a shuttle shape. Place on a baking sheet lined with parchment paper.
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Brush the top of each loaf with egg wash. Bake in a hot oven at 230°C for 30 to 40 minutes.
Milk jam
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Place all the ingredients in a saucepan, mix and bring to the boil. Reduce the heat and cook for 2 hours, stirring every 10 minutes.
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Leave the preparation until you obtain a creamy jam consistency; if it is still too liquid, continue cooking until the desired texture is obtained.
Good to know
By cooking your milk jam even more, you will obtain milk caramels.
© Anne Kerouédan for Cniel
