Ingredients:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- Egg wash (1 egg beaten with 1 teaspoon water)
- Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)
Instructions:
- In the bowl of a stand mixer with a dough hook attachment, add the ingredients in this order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Start the mixer on the “stir” setting and knead for 15 minutes, pausing occasionally to push the dough together. If the dough sticks to the bowl, add more flour, 1 tablespoon at a time until it pulls away from the sides but sticks to the bottom.
- Cover the dough with a damp towel and let it rise in a warm place until doubled in size (1-2 hours). Proof the dough in a closed microwave with a mug of just-boiled water next to it.
- Grease two baking vessels with butter. You can use loaf pans, round pans, or a combination of both.
- After the dough doubles in size, return it to the mixer and stir for another 5 minutes to remove air bubbles. Dump the dough onto a lightly floured surface and divide it. Shape each portion according to your preference for loaves or rolls. Let the shaped dough proof, covered, for another hour.
- Preheat the oven to 350°F/175°C. Brush the risen dough with egg wash and bake for 23-25 minutes until golden brown. Remove from the oven and brush with sugar water for shine and sweetness while still warm.