This Japanese milk bread pull-apart is fun to make and looks spectacular. It is soft and fluffy inside, and it's delicious. It's great that this recipe makes two loaves because the first will disappear as soon as you make it.
Preparation Time: 2 hrs including 90 minutes rising time
Cooking Time: 25-30 minutes
Makes: 2 loaves
Ingredients Starter 1/3 cup plain flour
1/2 cup milk
Bread 4 cups plain flour
1/2 cup sugar
2 tbs dried yeast
1 tsp salt
3 eggs (2 for the bread, one for the egg wash)
1/2 cup milk
4 tbs butter
In a small saucepan over a low heat, combine the flour and milk for the starter. Stir continuously until it starts to thicken. Set aside.
In a bowl, add the flour, salt, sugar and yeast and stir to combine.
In another bowl or jug, whisk together the eggs and milk.
Add the butter to the flour mix and rub it in until the mixture is crumbly.
Pour the egg and milk mixture into the bowl and add the starter. Stir to combine.
Knead on a floured surface until the dough isn't sticky. This bread dough is very firm and is unlike any bread I have made before. Continue kneading for about 10 minutes.
Place the dough in a bowl, cover, and let rise for 60 minutes or until it has doubled in size.
Punch the dough down and knead it again for a minute.
Divide the dough into 14-16 pieces. Roll each piece into an 8 inch rope. Fold each rope in half and twist together, then place the eye around the twisted rope (but do not feed the rope through the eye) to form a knot.
Place the knots into 2 greased circular cake tins. Cover and sit in a warm place to rise for another 30 minutes.
Preheat oven to 180C.
Once the dough has risen, whisk an egg and paint it onto the dough using a pastry brush.