Golden Spiral Milk Bread Recipe

Golden Spiral Milk Bread Recipe

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Golden Spiral Milk Bread is a soft, layered loaf that combines the richness of milk and butter with the delicate structure of a yeasted dough. Its signature spiral interior and glossy crust make it both visually stunning and irresistibly tender. This bread is ideal for breakfast, sandwiches, or simply enjoyed warm with a pat of butter. Unlike rustic loaves, this recipe focuses on precision and technique to achieve a uniform rise, a silky crumb, and a golden sheen that signals perfect baking.

The dough is enriched with milk, eggs, and butter, resulting in a texture that’s pillowy and slightly sweet. The spiral shape is created by rolling the dough into a log before its final proof, giving each slice a beautiful swirl. The crust is brushed with milk or egg wash to enhance its color and softness, while the interior remains light and fluffy. This bread is a testament to the beauty of homemade baking—simple ingredients transformed through care and patience into something extraordinary.

INGREDIENTS:

For the dough:

  • 3 cups all-purpose flour (plus extra for dusting)
  • 2 tablespoons milk powder (optional, for added richness)
  • 2¼ teaspoons instant yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • ¾ cup warm milk (around 38°C)
  • ¼ cup unsalted butter, softened

For the glaze:

  • 2 tablespoons milk (for brushing before baking)
  • 1 tablespoon melted butter (for brushing after baking)

INSTRUCTION:

Step 1: Activate the yeast

  1. In a small bowl, combine warm milk and sugar. Stir to dissolve.
  2. Sprinkle yeast over the milk and let sit for 5–10 minutes until foamy. This confirms the yeast is active.

Step 2: Mix the dry ingredients

  1. In a large mixing bowl, whisk together flour, milk powder, and salt.
  2. Make a well in the center and add the egg and yeast mixture.
  3. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Step 3: Knead the dough

  1. Add softened butter and knead until fully incorporated. The dough will be sticky at first but becomes smooth with kneading.
  2. Knead for 10–12 minutes by hand or 8 minutes with a stand mixer until the dough is elastic and passes the windowpane test (stretch a piece of dough—if it forms a thin translucent sheet without tearing, it’s ready).

Step 4: First proof

  1. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
  2. Let rise in a warm place for 1–1½ hours or until doubled in size.

Step 5: Shape the loaf

  1. Punch down the dough to release air. Turn it out onto a lightly floured surface.
  2. Roll the dough into a rectangle, about 12×8 inches.
  3. Starting from the short side, roll the dough tightly into a log, pinching the seam to seal.
  4. Place the log seam-side down into a greased loaf pan.

Step 6: Second proof

  1. Cover the pan loosely and let the dough rise again for 45–60 minutes until it reaches just above the rim of the pan.

Step 7: Bake the bread

  1. Preheat the oven to 350°F (175°C).
  2. Brush the top of the loaf with milk for a golden finish.
  3. Bake for 30–35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
  4. If the top browns too quickly, tent with foil during the last 10 minutes.

Step 8: Cool and finish

  1. Remove the bread from the oven and brush with melted butter for shine and softness.
  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

SERVINGS:

Makes 1 standard loaf, yielding 10–12 slices. Perfect for a week’s worth of toast, sandwiches, or snacking.

NOTE:

  • Flour matters. Use high-quality all-purpose flour or bread flour for better gluten development and structure.
  • Milk powder enhances richness. It’s optional but adds depth and softness to the crumb.
  • Butter should be softened, not melted. This helps it incorporate smoothly without breaking the dough.
  • Proofing time may vary. Warm, humid environments speed up rising; cooler rooms may require more time.
  • Don’t skip the second rise. It ensures a light texture and prevents dense bread.
  • Egg wash vs. milk wash: Milk gives a soft, matte finish; egg wash gives a shiny, firm crust. Choose based on preference.
  • Storage tips: Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze.
  • Reheating: Toast slices lightly or warm in a low oven. Avoid microwaving, which can toughen the texture.
  • Flavor variations: Add cinnamon sugar, shredded cheese, or herbs to the rolled dough before shaping for a twist.
  • Presentation tip: Slice with a serrated knife for clean edges. Serve with jam, butter, or savory spreads.

Golden Spiral Milk Bread is more than just a loaf—it’s a ritual. From the gentle kneading to the final buttery brush, each step invites care and intention. The result is a bread that’s soft yet structured, rich yet balanced, and beautiful both inside and out. Its spiral interior is not just decorative—it reflects the layers of flavor and effort that go into every slice. Whether you’re baking for family, friends, or yourself, this bread offers comfort, nourishment, and a quiet sense of accomplishment. It’s a reminder that even simple ingredients, when treated with respect, can yield something truly special.

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