Wow! It was July last year since I posted a blog on bread making. Hope you are having a good year so far? I love to bake bread more than any other thing, because unlike cakes and biscuits you can have it as a main meal and not feel guilty. When I was a young boy I remember one of my delights was Nigerian sweet bread, a yellow fluffy sweet and buttery brioche like texture. This is a loaf so sweet that you can eat alone without jam or any other accompaniment. As I grew up and the economic realities of total dependence on oil began to dawn on everyone, bakers began to compromise on the ingredients and quality, as a result breads like this began to disappear from the shops.
Looking at the images, you may be asking how did I get the deep yellow colour, well I cheated as I could not find eggs with a deep enough golden yellow colour to overwhelm the white colour of the dough, which meant I resulted to use food colouring. I vividly remember it was the colour that attracted me to this bread as a boy. You can try Tesco’s Chestnut Maran eggs if you don’t like to use colouring, but I wanted a more intense colour.
Making this bread takes time and effort. I used some techniques that are used by Asian countries like Japan and South Korea to make their sweet breads. For example, for the milk, I had to raise the temperature to near the boiling point to remove enzymes that may interfere with the yeast action on the dough, this is called scalded milk. Scalded milk results in a lighter fluffier bread texture. I also used powdered milk for added flavour and fresh yeast as I normally have a better success rate compared to using dried action yeast.
I hope you enjoy making this bread, a stand mixer is recommended as it is easier to work with the dough which starts off very wet. I am positive children will enjoy this bread just as I did when I was a child.
- 500g strong bread flour
- 100g sugar
- 6g salt (sea salt is best where possible)
- 22g fresh yeast or 11g fast action dry yeast
- 280g scalded milk
- 1 large egg and 1 egg yolk
- 60g powdered milk
- 60g unsalted butter
- Yellow food colouring
- Grease a large baking tin.
- For the scalded milk boil the milk and take it off the heat just before it begins to boil and leave it to cool to room temperature. (Tip: You may need to heat about 320g milk to get the 280g you need due to evaporation).
- Once the milk has cooled dissolve the fresh yeast, then add the egg and egg yolk.
- In the mixer bowl add the flour, sugar and powdered milk, and then add salt to one side and cover with flour.
- Make a well in the centre of the bowl and add the milk mixture
- Connect the bowl to the stand mixer with a dough hook and knead for 6 minutes until all the ingredients are combined.
- Add the butter, and continue kneading for another 15 to 18 minutes by which the dough should have pulled away from the edges of the bowl to form a ball.
- Transfer the dough to an large oiled bowl and proof for about 1½ hours or until it has doubled in size
- Once the dough has doubled in size knock the dough back and roll it out and use the book fold. Do this 6 times. If the dough ceases up allow it to rest between folds for about 15 minutes.
- Once you have rolled out and folded 6 times divide the dough into 12 equal parts and roll into dough balls and allow to rest for 20 minutes.
- Once the dough has rested for 20 minutes roll out each dough ball using a rolling pin, fold into 2 across the longer length
- Use the rolling pin to flatten it again, then roll up into a dough ball and place in the baking tin (as shown in image below), repeat this for all the dough balls and allow to proof again for another 1½ hours in a warm area.
- Once proofed bake in preheated oven at 170 degrees celsius for 20 minutes
- Once baked transfer the buns to a cooling rack, If the pan is greased properly, it should just fall out. enjoy!