Tangzhong Loaf With Cinnamon Sugar Topping#BreadBakers

This is a buttery soft, bread. The cinnamon sugar and butter topping adds a fantastic flavor and richness to the bread. You will love this bread.

Ingredients
For The Tangzhong/ Yudane Dough 
20 Grams All Purpose Flour 

100 Ml Milk For The Dough

For the Bread Dough
40 Ml Lukewarm Milk 

1 Teaspoon Instant Yeast
280 Grams Bread Flour
1 Egg
1 Tablespoon Milk Powder 

2 Teaspoons Caster Sugar 

1 Teaspoon Salt 

30 Ml Whipping Cream 

25 Grams Unsalted Butter
For The Topping
2 Tablespoons Softened Butter
½ Teaspoon Cinnamon Powder

2 Teaspoons Caster Sugar

Method
For The Yudane Dough/Tangzhong
Bring the milk to a boil and then pour the flour and mix it well it forms a dough. Cling wrap it so that a skin is not formed. Keep it aside to cool.

In a another bowl add the yeast, milk, sugar and mix well, keep it aside till it froths/bubble.
In a large mix bowl add the egg , salt, whipping cream and the yudane dough, mix well. Add in the yeast mixture and again give it a good mix, then add in milk powder and flour, knead to form a soft dough. Take this on to work surface and knead well. Then add it the butter and stretch fold till the dough is smooth and soft. 

Keep this in a oiled bowl and let it double in volume.

Deflate the dough and divide into four equal parts. Roll it into a ball and let it rest for 15 minutes.
Grease the bread pan with butter well and keep aside.

Take one ball and keep the other covered. Flatten it with a rolling pin into a oval shape 

Overlap the long end 

on each other- like this then 

Lightly flatten it with a rolling pin then roll it into a roll and place it into greased pan. Same way work the other dough.

Cover the pan with let it again double in volume.

For The Topping
Mix the caster sugar and cinnamon powder , keep aside
In a piping bag add the softened butter. Snip the bag a little
with a scissor.

Give slight cut on each of the bread. 

Pipe the butter on each of the cuts.

With a spoon place the cinnamon sugar on the butter.

Bake in a preheated oven at 190°C for 20-25 minutes. 

When it's out of the oven, brush the bread with butter.
Cool it a little, un mold and keep it on a cooling rack.

Slice & Enjoy!!

Labels: Breads, Bread Bakers, Tangzhong Method, Egg, Cinnamon, Japanese

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tangzhong Breads, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Easy Cinnamon Rolls from The Wimpy Vegetarian
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
Japanese Chocolate Milk Bread from Passion Kneaded
Japanese Milk Bread Buns from Ambrosia
Japanese Milk Bread Rolls from A Day in the Life on the Farm
Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
Sourdough Pumpkin Babka from Zesty South Indian Kitchen
Tangzhong Kolaches from A Messy Kitchen
Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
Tangzhong Sourdough Bread from Food Lust People Love