Main ingredients:
High-gluten flour: 200g; Granulated sugar: 30g; Salt: 1/4 tsp; Egg yolk: 1 (15-18g); Yeast: 3g (1/2 tsp + 1/4 tsp); Animal fresh cream: 100g; Fresh milk: 40g; Unsalted butter: 20g.
Auxiliary materials:
Powdered sugar: 30g; Low-gluten flour: 50g; Milk powder: 5g; Unsalted butter: 40g.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Advanced.
Steps to make Braided Cream Bread
Mix all ingredients A except butter.
Knead the dough in the bread machine for 20 minutes, then add butter and knead for another 20 minutes.
Knead the dough until it can be stretched into a thin film.
Cover with plastic wrap and let it ferment for 60-80 minutes until it doubles or triples in size.
Divide the dough into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 10-15 minutes.
Take one piece of dough and shape it into a 28cm long strip.
Braid three strips together and let it ferment for the final time.
Make the crumbly topping during the final fermentation. Mix 30g powdered sugar, 50g low-gluten flour, and 5g milk powder, then add 40g butter.
Rub the mixture into small crumbs by hand. (It may clump together in hot weather.)
Let the dough ferment for another 30 minutes.
Brush with beaten egg and sprinkle with the crumbly topping.
Preheat the oven to 180°C and bake on the middle rack for about 20 minutes.
