Inspired by Shanghai street food-style scallion pancake, this milk bread is a fun take on a swirly loaf of bread. This Five Spice Garlic Butter Scallion Milk Bread is packed with savoury flavour and is a fun twist on regular milk bread!
Course Side Dish
Prep Time 17minutes
Cook Time 40minutes
Bread Proof Time 2hours
Total Time 2hours57minutes
2 loaf pans — 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm)
To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.
While the yeast is blooming, prep the dough by combining flour, sugar, and salt in your mixer bowl.
When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes.
Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks.
When done, remove the dough from the mixer bowl and gently shape it into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel. Allow to proof for 1 to 2 hours or until the dough has doubled.
While the dough is rising, prepare your loaf pans by spraying them with some non-stick and lining with parchment.
Before you get ready to roll out your dough, combine melted butter with the five spice and minced garlic.
Once doubled, transfer dough to a lightly floured work surface and cut the dough in half.
Roll the two doughs out to around 7 inches x 13 inches, as close to a rectangle as possible. Positioning the dough with the 7 inch width facing you.
Brush on the five spice garlic butter and then top with the chopped scallions (4 stalks).
Carefully roll the dough into a little log by rolling from the top down or bottom up.
Once rolled, place it seam side down. Using a metal bench scraper or knife, slice your dough log like you would a hassel-back potato. Slicing it almost all the way down but leaving the bottom attached.
Transfer the two loaves into their loaf pans. Cover and let rise for 1 hour.
Heat over to 350°F.
Beat an egg and brush the egg over the risen loaves and top with more sliced scallions.
Bake the loaves for 35 to 40 minutes on the low rack of your oven.
When done, let cool before slicing and enjoying!
*If your dough isn't coming together after the butter has mixed in, you can add up to 1 tbsp of flour to help the dough come together.*
I used TWO loaf pans that are 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm) from Williams-Sonoma. If you are using different sizes, please keep in mind that the bread might come out differently or you may have to adjust the cook time. I have ONLY tested this recipe in these loaf pans so your guess is as good as mine if you want to switch pan sizes!
Five Spice Garlic Butter Scallion Milk Bread https://carmyy.com/five-spice-scallion-milk-bread/