Milk Bread with Seaweed

Add 180 ml of water and 35 g of all-purpose flour to a saucepan

Cook over medium heat while whisking until the mixture thickens and reaches 65 °C

Transfer to a clean bowl. Press cling film directly on it and allow it to cool down to room temperature

Add 140 ml of milk and 50 g of eggs to a stand mixer bowl

Add 6 g of dry yeast and 340 g of all-purpose flour

Add 16 g of powdered milk

Add 30 g of white sugar and 4 g of salt

Mix with a dough hook for 5m on medium speed until the dough no longer sticks to the bowl

Add the water and flour mixture. Mix for 10m on medium-low speed until you obtain an homogeneous dough

Finely chop 30 g of dried seaweed and add it to the dough

Add 40 g of butter and mix on medium speed for 10m until the dough is elastic and smooth

Transfer the dough to a container. Cover it with a lid and place it in the refrigerator for 12h to rise

Grease 1 mini bread mold and 2 10 cm x 4.5 cm ring molds with butter

Dust a clean work surface with all-purpose flour and place the dough on it

Divide the dough into 25 g pieces

Fold the pieces onto themselves to make balls

Place 6 balls in each of the ring molds

Flatten the remaining large piece of dough with the palm of your hand. Fold it to make a roll, pressing it with your palm

Tighten the roll and place it in the mini bread mold

Transfer the molds to a baking tray with a silicone mat. Let the dough proof at 28 °C for 90m until it doubles in size

Preheat the oven to 160 °C

Bake the bread for 8m at 160 °C until golden brown

Remove the breads from the ring molds and brush them with melted butter

Remove the bread from the mini bread mold and brush it with melted butter. The milk bread with seaweed is ready

Enjoy this fluffiness!