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Dans la lune

January 6, 2018

Butter cream bread

Butter cream 'Milk France' Bread

Print this recipe
Persons
8
Prep Time
1 hour, 30 minutes
Total Time
1 hour, 30 minutes
Butter cream 'Milk France' Bread

Ingredients

  • 200g bread flour (T65)
  • 6g gulten flour
  • 10g sugar
  • 3g fine salt
  • 140ml water
  • 3.5g dry yeast

For the filling

  • 60g unsalted butter - softened
  • 45 to 50g confectioner's sugar
  • 2 tbsp evaporated milk

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.
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