I have some double cream left over from my cooking. Double cream as compared to whipping cream is thick with around 48 per cent fat content (whipping cream has around 36 per cent). So I experimented with it in my bread dough. The result was supersoft and fluffy buns, more so than the buns using whipping cream. And the buns were very delicious.
Ingredients:
- 325 g bread flour
- 135 g warm milk
- 3 g yeast
- 40 g sugar
- 150 g double cream
- 7 g salt
- 50 g grated Mozzarella cheese
Method:
- Add 135 g warm milk into the bowl of a stand mixer. (If you do not have fresh milk at home, then you may mix 26 g of milk powder with hot water till you get 135 g of milk.)
- Add sugar to the bowl and stir till it dissolves into the milk.
- Let the milk cool a bit before adding the yeast. Stir.
- Wait for about 5 - 10 minutes till you see bubbles are formed.
- Add double cream to the bowl.
- Add bread flour and salt to the bowl.
- Start the machine to knead till window pane is achieved.
- Grease a clean bowl and transfer the dough to it. Cover the bowl with a cling wrap.
- Once the dough has doubled in size, transfer it to your counter top.
- Punch down the dough to degas.
- Form the dough into a ball.
- Using your bench knife cut the dough, first into 4 and then 8 and finally 16.
- Roll each of the 16 pieces of dough balls and place them onto a greased and lined 9 inch x 9 inch pan.
- Cover the pan with cling wrap and let the dough balls rise till double in size.
- Meanwhile pre-heat your oven to 175 deg C.
- Once the dough balls have double in size, sprinkle grated Mozzarella cheese on top of them.
- Bake them for 20 minutes. (Tent your pan with aluminium foil if your oven is too hot and the top of the buns are turning dark too soon.)
- When baked, remove the buns from the parchment paper and pan onto a metal rack to let them cool down.
- Enjoy.