t’s a soft bread with cream cheese inside. It’s not difficult to make, but it looks like you bought it from a bakery. Great for dessert with coffee.

📢 Ingredients

[2~3 servings]

✤ Dough

200g Bread flour

4g (2tsp) Instant dry yeast

20g (2Tbsp) Sugar

3g (1tsp) Salt

56g, 1 Room temperature egg (can be replaced with milk)

30g(3Tbsp) Room temperature unsalted butter

80g Warm milk

✤ Filling

120g Cream cheese

10g (1Tbsp) Sugar powder (sugar available)

✤ Icing and Toppings

35g (3.5Tbsp) Sugar powder

10g(1Tbsp) Milk

Sliced ​​Almonds

✤ Before Baking

Warm milk or egg wash

✤ After Baking

15g melted butter

📢 Recipe

1. 80ml Warm milk, 4g (2tsp) Instant dry yeast, 20g (2Tbsp) Sugar. Dissolve yeast in warm milk, 200g Bread flour, 3g (1tsp) Salt. Coat the flour with salt, mix all together.

2. 56 g, 1 Room temperature egg, add eggs and mix. Now knead it by hand. If the raw powder is gone and it has become moist, 30g Room temperature unsalted butter. Now add butter and knead, if the butter has soaked in and the dough has become smooth. Ferment in a warm place to 2-3 size.

3. Drain all the gas from the dough, apply flour. Spread out horizontally in a square shape, 120g Cream cheese, spread cream cheese on the dough sheet, 10g (1Tbsp) Sugar powder, sprinkle powdered sugar evenly. Roll the dough.

4. Place a round bowl on the oven pan. Then roll the dough into a circle and put it on top. If there is any length left, cut it a little, pinch the end and stick it well. Then cut it at 2-3cm intervals, turn your head one by one to face the sky. Now cover and ferment until doubled in size.

5. Egg wash or warm milk. After moving to an oven preheated to 170°C (338°F). Bake at 170°C (338°F) for about 20 minutes (may vary depending on oven specifications).

6. 15g Melted unsalted butter, 35g (3.5Tbsp) Sugar powder, 10g (1Tbsp) Milk. Make icing with a thick flowing consistency, sprinkle icing on the bread, sliced almonds. Put the almonds on the bread, sprinkle with the remaining icing.