• 500 g wheat flour
• 250 ml milk
• 50g butter
• 50g sugar
• 12 g fresh yeast
• 4 g of salt
• 2 eggs
1. In a medium bowl, dissolve the yeast and 10 grams of sugar in warm milk. Rest in a warm place until it begins to ferment.
2. In a large bowl, sift the flour and add the yeast mixture, eggs, the rest of the sugar and salt, knead until everything is integrated and a homogeneous mixture is obtained.
3. Add the cubed butter at room temperature and knead until you obtain a smooth and elastic mixture, shape it into a ball, cover with a clean kitchen towel and rise in a warm place for about 90 minutes or until it doubles in size.
4. Divide the dough into pieces of about 50 grams each and give them an oval or “torpedo” shape, distribute on a baking tray and rest covered with a kitchen towel for about 30 minutes.
5. Brush the loaves with egg glaze (1 yolk + 15 ml of milk) and make 2 or 3 transverse cuts with a sharp knife.
6. Turn on and preheat the oven to 180°C (356°F) for about 10 minutes.
7. Bake the milk breads for 20 to 30 minutes until they turn a dark golden color, remove from the oven and cool on a baking rack.