Ingredients
Equipment
Method
- In a stand mixer bowl, whisk flour, sugar, salt, and yeast.
- Add warm milk, water, and egg. Mix on low speed until combined.
- Gradually add softened butter, then knead on medium speed for 8–10 mins until smooth and elastic (or by hand for 15 mins).
- Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled.
- Punch down dough, then divide into 3 equal parts. Roll each into a smooth ball.
- Flatten each ball into an oval, fold the sides inward, then roll tightly into a log.
- Place all three logs seam-side down in a greased loaf pan.
- Cover with a damp towel and let rise for 45–60 mins until dough reaches the pan’s rim.
- Preheat oven to 350°F (175°C).
- Brush the top with milk or egg wash for a golden crust.
- Bake for 25–30 mins until golden brown and sounds hollow when tapped.
- Let cool in the pan for 10 mins, then transfer to a wire rack to cool completely.
Notes
✅ For extra softness, use tangzhong method (mix 3 tbsp flour + ½ cup water/milk, cook to a paste, then add to dough).
✅ Store in an airtight container for up to 3 days or freeze for 1 month.
✅ Substitute heavy cream for milk for a richer flavor.