All-Purpose Enriched Bread Dough (Loaves, Hamburger Buns & Pistachio Morning Buns)

Ingredients

• 500 g Bread flour (high‑protein flour for strong gluten development)
• 250 ml Whole milk (room temperature)
• 150 ml Water (for tangzhong)
• 7 g Active dry yeast (about 2 tsp; do not pre‑proof)
• 50 g Granulated sugar (for dough sweetness)
• 10 g Salt (about 1 tsp)
• 4 Large eggs (room temperature)
• 120 g Unsalted butter (cold, divided 60 g for dough, 60 g for brushing)
• 30 ml Vegetable oil (2 tbsp, adds softness)
• 120 g Toasted pistachios (about 1 cup, coarsely chopped)
• 1 tsp Ground cardamom
• 50 g Granulated sugar (topping) (¼ cup, for sprinkling)
• 30 ml Honey (2 tbsp, for honey‑butter glaze)
• 1 Egg wash (1 egg beaten with 1 tbsp milk)

Instructions

1. Make the Tangzhong

   Combine 50 g flour with 150 ml water (or milk) in a saucepan. Whisk until smooth, then place over medium heat, stirring constantly until the mixture thickens to a paste that coats the back of a spoon.

   Time: PT7M

2. Cool the Tangzhong

   Transfer the hot tangzhong to a shallow bowl. Let it cool to room temperature, or speed up by placing the bowl in the fridge and stirring every few minutes.

   Time: PT15M

3. Combine Dry Ingredients

   In the stand‑mixer's bowl, whisk together the remaining 450 g flour, 7 g yeast, 50 g sugar, and 10 g salt.

   Time: PT5M

4. Add Wet Ingredients & Tangzhong

   Add the cooled tangzhong, 250 ml milk, 30 ml oil, 4 eggs, and 60 g cold butter (cut into small cubes) to the dry mix. Mix on low speed for 2 minutes, then increase to medium‑low and knead for 12‑15 minutes until the dough is smooth and pulls away from the bowl.

   Time: PT15M

5. Incorporate Remaining Butter

   With the mixer on low, add the remaining 60 g cold butter in two batches, allowing each batch to fully incorporate before adding the next.

   Time: PT8M

6. First Bulk Rise

   Cover the bowl with plastic wrap and let the dough rest at room temperature for about 30 minutes to begin fermentation.

   Time: PT30M

7. Cold Fermentation

   Place the covered bowl in the refrigerator for a minimum of 4 hours, up to 24 hours. The dough will finish rising slowly and become easier to handle when cold.

   Time: PT4H

   Temperature: 4°C

8. Portion & Shape Loaves

   Turn the chilled dough onto a lightly floured surface. Using a kitchen scale, divide into 16 equal pieces (≈80 g each). Form each piece into a tight ball, then place eight balls into each greased loaf pan (seam side down).

   Time: PT10M

9. Second Proof for Loaves

   Cover the pans loosely with a damp towel and let the dough proof at room temperature until doubled, about 60 minutes.

   Time: PT1H

10. Bake Loaves

    Brush the tops with egg wash, then bake in a preheated 350°F oven for 25 minutes, rotating halfway through.

    Time: PT25M

    Temperature: 350°F

11. Portion & Shape Hamburger Buns

    While the loaves bake, divide the remaining dough into 10 equal pieces (≈120 g each). Shape each into a smooth ball, then place on a lightly oiled baking sheet, seam side down.

    Time: PT10M

12. Second Proof for Buns

    Cover the buns with a damp cloth and let them proof until noticeably puffy, about 45 minutes.

    Time: PT45M

13. Bake Hamburger Buns

    Brush with egg wash, bake at 375°F for 20‑25 minutes, rotating once, until deep golden brown.

    Time: PT25M

    Temperature: 375°F

14. Prepare Pistachio Filling & Glaze

    Toast pistachios (if not already), then coarsely chop. In a bowl combine pistachios, 1 tsp ground cardamom, ¼ cup sugar, and 2 tbsp honey‑butter (melt 30 g butter with honey). Set aside.

    Time: PT10M

15. Shape Pistachio Morning Buns

    Roll the remaining dough into a thin rectangle (≈30 × 40 cm). Spread the pistachio mixture evenly, roll tightly, and cut into 8 equal pieces. Place each piece cut‑side up on a parchment‑lined baking sheet.

    Time: PT15M

16. Second Proof for Pistachio Buns

    Cover loosely with plastic wrap and let proof until puffy, about 45 minutes.

    Time: PT45M

17. Bake Pistachio Buns

    Brush tops with remaining honey‑butter glaze, sprinkle with the reserved ¼ cup sugar, and bake at 350°F for 20 minutes until golden.

    Time: PT20M

    Temperature: 350°F

18. Cool & Store

    Transfer baked goods to a cooling rack. Once cooled to room temperature, store loaves and buns in an airtight container. Refrigerate for up to 3 days, freeze for up to 2 months.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g