I have baked this bread for several times and I love it! This time I added black sesame powder into this recipe. This type of bread has no yeast flavour, brings out a sweet aroma with soft milky texture to taste. I was amazed with the soft cushiony texture even though no cream was added. Most of my blogger friends can’t resist NOT TO TRY as it looks really velvety soft!
This bread recipe is using starter dough (sponge dough method). It uses low protein or cake flour in both starter and main dough. It requires at least 4 hours (with 3 proving stages) to complete the stage from preparing starter dough till the bread is done. The dough is sticky to handle and I have hard time to shape it into rosette shape. I reduced the liquid in the recipe to get slightly easy to handle sticky dough (can't reduce much as it will affect the velvety soft texture outcome). I have tried baking it in loaf and round buns surprisingly the outcome is not as good as rosette shape. Anyway do not worry if can’t shape into rosette perfectly as the dough will rise and turn out velvety soft after baked as you tear.
According to Cuisine Paradise the pre-mixed starter dough can be prepared a day before. Leave to prove till double in size. Then keep inside fridge over night before using it on the next day. So in a way, you don't have to do all the proofing within the same day if you don't have time for that.
Note: ~I used whole egg instead 45g egg.
1. Add in all the ingredients into kneading bowl. Knead till well combine.
2. Cover the dough and let it to prove for 2-3 hours at room temperature.
1. Add the rest of ingredients of main dough except butter into proved starter dough. Knead till well combine.
2. Then, add in butter and continue knead till form smooth and elastic dough.
3. Cover the dough and let it to prove for 1 hour or double in size.
4. Divide the dough into 6 pieces with about 95g each. Shape into rosette. Refer here for the steps on shaping.
5. Place into greased chiffon pan and leave to proof for 1 hour or double in size. Bake in preheated oven at 160C for about 20 minutes.
*Make sure the pan is greased properly for easy bread removal.
6. Remove and leave to cool on wire rack. Brush surface with some butter while is hot. This will give shiny looking buns.
Note: 5 Thousand Dollars Starter Dough Bread without black sesame seeds is better received by my family. Just omit the black sesame seeds for plain flavour. Next time will explore more flavours with this 5 Thousand Dollars Starter Dough Bread. Happy baking!
Vivian, the texture looks fantastic! Can this bread tempt me to bake? Maybe!
Hi Vivian, I just made this bread and love it, your pics really showed off the softness of this bread!
looks so soft! love it!
Oh my goodness Vivian, this bread looks amazing. Hope you can share this at 'International Yeasted Recipe'. Enjoy & have a great week ahead dear.
this is unbelievable! i love this twist!!!
Hi Vivian, very lovely 5K$ bread. Seeing so many blogger friends making this, I have to try it, lol! Yours look so good with black sesame powder. Must be very fragrant.
Nice bread. Thanks for sharing the recipe. Any idea how to made pumpkin bread using this recipe?