This Golden Spiral Milk Bread is a masterpiece of home baking—pillowy soft on the inside, beautifully golden on the outside, and brushed with butter for a glossy finish that makes each slice irresistible. The spiral texture reveals delicate layers that pull apart like a dream, making it perfect for breakfast, tea time, or turning into sandwiches and toast. It’s the kind of bread that feels like a warm hug—comforting, nostalgic, and made to be shared.
The dough is enriched with milk, butter, and a touch of sugar, giving it a tender crumb and subtle sweetness. The spiral shaping technique not only adds visual appeal but also enhances the texture, creating airy pockets and a light chew. Whether served warm with jam, toasted with garlic butter, or simply enjoyed plain, this bread is a celebration of softness and flavor.
INGREDIENTS:
For the Dough:
- 3 cups all-purpose flour
- 2¼ tsp instant yeast (1 packet)
- ¼ cup sugar
- 1 tsp salt
- 1 cup warm milk (not hot)
- 1 egg
- ¼ cup unsalted butter, softened
For Brushing:
- 2 tbsp melted butter (for brushing before and after baking)
INSTRUCTIONS:
- Activate the Yeast (if using active dry):
- In a small bowl, mix warm milk with sugar and yeast.
- Let sit for 5–10 minutes until frothy.
- If using instant yeast, skip this step and mix directly with dry ingredients.
- Make the Dough:
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Add the egg and warm milk. Mix until a shaggy dough forms.
- Add softened butter and knead until the dough becomes smooth and elastic—about 8–10 minutes by hand or 5 minutes in a stand mixer.
- The dough should be soft but not sticky. Add a tablespoon of flour if needed.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the Spiral Loaf:
- Punch down the dough and roll it out into a rectangle on a lightly floured surface.
- Fold the rectangle into thirds (like a letter), then roll it up tightly from the short end to form a spiral.
- Place the rolled dough into a greased loaf pan, seam side down.
- Second Rise:
- Cover and let rise again for 30–45 minutes until puffy and nearly doubled.
- Preheat oven to 180°C (350°F).
- Bake:
- Brush the top with melted butter.
- Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
- If the top browns too quickly, tent with foil during the last 10 minutes.
- Finish:
- Remove from oven and brush again with melted butter for a glossy finish.
- Let cool slightly before slicing to reveal the beautiful spiral interior.
