Name: Twisted Sugar Bread
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 50g bread flour (I used Japan High Gluten Flour); 45g boiling water; 200g bread flour (I used Japan High Gluten Flour); 1 1/8 tsp instant yeast; 1 1/2 tbsp brown sugar; 3/4 tsp salt; 10g butter, room temperature; 150g fresh milk or full cream milk, cold (start with 120g first, reserve 30g/2 tbsp to add in slowly if the dough too dry); 1 egg, whisked + 1 tablespoon water; Some brown sugar or caster sugar; 7 inches square pan

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I used the Shokupan Japanese Soft White Bread recipe to make this bread twist. The result is soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.

I have other Yudane Method recipes that you may like to try too. Yudane Method Bread recipes.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Twisted Sugar Bread

Yields: 4 Twists

INGREDIENTS:

Yudane Dough:

50g bread flour (I used Japan High Gluten Flour)

45g boiling water

Main Dough:

200g bread flour (I used Japan High Gluten Flour)

1 1/8 tsp instant yeast

1 1/2 tbsp brown sugar

3/4 tsp salt

10g butter, room temperature

150g fresh milk or full cream milk, cold (start with 120g first, reserve 30g/2 tbsp to add in slowly if the dough too dry)

Topping:
1 egg, whisked + 1 tablespoon water
Some brown sugar or caster sugar

Utensil:

7 inches square pan

METHOD:

Yudane Dough:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Use directly from the fridge.

Kneading Main Dough:

Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions. Roll each dough into a long strip (about 16 inches). Twist each strip and tuck in the end.
Place all twisted dough in the prepared pan.

Final Proofing:

Let it rise for another 45 to 60 minutes or until double in size.

Baking:

Brush with egg wash and sprinkle some brown sugar on top.
Preheat oven at 190C (top & bottom heat) 170C (fan-forced) for about 15 minutes.
Bake at preheated oven for 15 to 20 minutes, or until golden brown.
Remove bread from oven and let them cool on rack.

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.