Instructions

• 1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
• 2. When the dough cycle is complete, remove it from the machine (we want the primary fermentation to be finished).
• 3. Place the dough on a lightly floured work surface and divide it in 8 pieces. Roll each piece of dough into a log shape about 10cm long. Cover with a damp towel, and let them rest for 15 min.
• 4. Roll the dough to extend it to about 20cm. Place the rolled log onto a baking sheet lined with parchment, or a baking mat. Repeat with all other logs leaving some space between each of them. This will provide the necessary space when the bread rises.
• 5. Cover with a damp towel and allow to rise in a warm place until it doubles in size (about 40 min).
• 6. Pre-heat the oven to 200C° degree.
• 7. Bake the bread for 10~12 min. Remove from the oven and let it cool.
• 8. Meanwhile, prepare the filling cream Place softened butter into a small bowl and mix until soft. Add confectioner's sugar and mix, using a rubber spatula until butter mixture is pale yellow, light and fluffy. Incorporate evaporated milk a little at a time (to prevent curdling) to make a smooth sauce.
• 9. Cut a slit along the logs, in the center, with a sharp knife. Spoon the filling cream into a pastry piping bag with a small round tip. Squeeze the cream in the center of the log bread.