Pull Apart Milk Bread

• Oven temperature: 350
• Bake time: 22-25 minutes
• Rest time: 1.5 hours + 45 minutes

Yeast mix

• 1 tbsp active yeast
• 1/4c warm water

Tanqzhong

• 2 tbsp flour
• 2 tbsp water
• 4.5 tbsp milk

Bread

• 2 1/3 c flour
• 1/4 c sugar
• 1 tsp salt
• 1/2 c milk
• Yeast mis
• Tanqzhong
• 1 egg

Bread con’t

• 2 tbsp soft butter
• + extra butter for greasing springform pan (or use oil of choice)
• Egg wash (egg yolk + 1 tbsp water)

Instructions

• Make yeast mix and let sit for 10 minutes
• Make Tanqzhong
  • In a saucepan on medium low, mix Tanqzhong ingredients
  • Stir continuously until it becomes a paste
  • Immediately remove from heat
  • Do not let the mixture boil
• Add all Bread ingredients to mixer, plus tanqzhong and yeast mix. Knead in mixer for 5 minutes on low
• Add soft butter a small piece at a time so it incorporates well into the dough
• Keep mixing in mixer for 5 minutes on low
• Take out of mixer into a bowl (can be lightly greased)
• Let sit covered in warm dry location for 1.5 hours
• Cut into 8 equal sections (I use a scale to weigh equal-size pieces)
• Shape into balls
• Place in springform pan greased with butter or oil of choice
• Rest for 45 minutes
• Brush with egg wash
• Bake 350 degrees for 22-25 minutes
• OPTIONAL: Top with garlic butter