I tried to make this bread several times, however this is really the best one I ever made. Very soft and spongy, the texture of the bread is very nice and consistent throughout, it looks pretty cute too. I don’t know whether its because I changed the recipe a little (which was kind of an accident). But that’s how I enjoy trying new things upon inspiration, it doesn’t always turn out right, but sometimes it gives you nice surprises.

Here is the recipe I used this time

180g self raising flour ( or bread flour) I tried to use wholemeal before~ trying to be healthy, but it doesn’t turn out as soft and airy
70g of all purpose flour
40g sugar ( I normally reduced to 35g)
3 g yeast
120g milk
15g butter( room temp soft)
1/2 tsp salt
15g milk powder
1 egg( lightly beaten, 30g for dough, rest for brushing)

Mix the yeast with the milk set aside for 5min
Mix all the powder together into mixing bowl( can use sift)
Add in egg and milk mixture into the dry ingredients mix into smooth dough
( I use kitchen aid at speed one for roughly 5min)
Add butter in and keep mix for 20-25min (speed 2) or until the dough is elastic enough to be expand to a very thin layer
If you don’t have mixer or dough hook, can just knead with hand, but it might be very sticky at the beginning. You can use scraper to help you knead, it will eventually become smooth and elastic.
Put dough into a bowl and wrap with glad wrap, leave in warm area to proof 45min or until it expand to twice the size( I preheat the oven in a lower heat, and turn it off when put the bowl in, close the oven door to maintain the heat)
Punch the dough to get the air out, and roll them into a long string. Cut dough into even small size ( depends how big you want to make the bread) roll them into balls. Cover the ball with a warm wet tower and let it rest for 15 min.
Roll the ball into either a string or flat oval shape, roll the sausage into the dough

Wrap them with glad wrap and put back to the warm oven for final proof around 45-50min till they expand until around double size.
Preheat oven 150 degree, lightly brush some egg onto the bread bake for 30-40min. Depends how big the bread is. Smaller one’s take less time.

Tips: stab the sausage so when baking, it will not expand too much and affect the dough to have a fluffy and airy texture.
leave the tray rack medium or low level, if the color of bread become dark too quick into baking, use tin foil to cover the top.
Take the out and let it cool. Enjoy~