Ingredients
- g (2 1/3 cup) bread flour
- g (3 tablespoon sand 1 teaspoon) sugar
- g (1/2 teaspoon) salt
- g (2 teaspoon s1/1 packet) dry active yeast
- ml (3/4 cup) whole milk
- ml (1/3 cup) heavy cream
- large egg
- tablespoon sbutter, melted & cooled
- tablespoon stoasted sesame paste
- tablespoon sbutter, softened
- tablespoon stoasted sesame paste
- 1/4 cup (150 g) dark brown sugar
- 1/2 tablespoon scinnamon powder
- 1/8 teaspoon salt
- 1/2 cup confectioners sugar
- teaspoon swhole milk
- 1/2 teaspoon toasted sesame paste
Instructions
- Warm milk to approximately 100 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add 1 teaspoon of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.
- While the yeast activates, combine the flour, salt, and remaining sugar in the bowl of your mixer.
- Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it onto the flour mixture. Add the heavy cream, egg, butter, and sesame paste. Stir with a spatula until everything just comes together (do not over stir). Cover the bowl with plastic wrap and let rest for 20 minutes.
- Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 6 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be soft, a bit sticky, but not stick to your fingers.
- Grease a big bowl with a thin layer of oil. Place the dough in the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, 50 to 70 minutes.
