1Combine half cup of bread flour, half cup of water, and three quarters of a cup of whole milk.
2Combine half cup of bread flour, half cup of water, and three quarters of a cup of whole milk.
3Combine half cup of bread flour, half cup of water, and three quarters of a cup of whole milk.
4Whisk until the mixture is thick.
5Whisk until the mixture is thick.
6Whisk until the mixture is thick.
7Add 10 grams of active dry yeast into half cup of whole milk.
8Add 10 grams of active dry yeast into half cup of whole milk.
9Add 10 grams of active dry yeast into half cup of whole milk.
10Take half cup of sugar from the pre-measured sugar and add to the yeast mixture.
11Take half cup of sugar from the pre-measured sugar and add to the yeast mixture.
12Take half cup of sugar from the pre-measured sugar and add to the yeast mixture.
13Mix the yeast mixture and proof for 5 minutes.
14Mix the yeast mixture and proof for 5 minutes.
15Mix the yeast mixture and proof for 5 minutes.
16Combine five cups of bread flour, 10 grams of salt, the rest of the sugar, and some grated nutmeg.
17Combine five cups of bread flour, 10 grams of salt, the rest of the sugar, and some grated nutmeg.
18Combine five cups of bread flour, 10 grams of salt, the rest of the sugar, and some grated nutmeg.
19Mix the dry ingredients together first.
20Mix the dry ingredients together first.
21Mix the dry ingredients together first.
22Add the Tangjong paste and the frothy yeast mixture to the dry ingredients and mix.
23Add the Tangjong paste and the frothy yeast mixture to the dry ingredients and mix.
24Add the Tangjong paste and the frothy yeast mixture to the dry ingredients and mix.
25Slowly add in two whole eggs plus two egg yolks.
26Slowly add in two whole eggs plus two egg yolks.
27Slowly add in two whole eggs plus two egg yolks.
28Slowly add in a stick of softened butter.
29Slowly add in a stick of softened butter.
30Slowly add in a stick of softened butter.
31Mix on high for 8 to 10 minutes.
32Mix on high for 8 to 10 minutes.
33Mix on high for 8 to 10 minutes.
34Ensure the dough can be stretched to see light through it and doesn't stick to your hands.
35Ensure the dough can be stretched to see light through it and doesn't stick to your hands.
36Ensure the dough can be stretched to see light through it and doesn't stick to your hands.
37Put the dough in a greased bowl and let it rise for 2 hours, or put it in the fridge overnight.
38Put the dough in a greased bowl and let it rise for 2 hours, or put it in the fridge overnight.
39Put the dough in a greased bowl and let it rise for 2 hours, or put it in the fridge overnight.
40For the filling, combine 160 grams of brown sugar (a little more than three quarters of a cup), a tablespoon of cinnamon, a small pinch of ground cardamom, and a pinch of salt.
41For the filling, combine 160 grams of brown sugar (a little more than three quarters of a cup), a tablespoon of cinnamon, a small pinch of ground cardamom, and a pinch of salt.
42For the filling, combine 160 grams of brown sugar (a little more than three quarters of a cup), a tablespoon of cinnamon, a small pinch of ground cardamom, and a pinch of salt.
43Roll out the dough.
44Roll out the dough.
45Roll out the dough.
46Cut three even strips from the rolled dough.
47Cut three even strips from the rolled dough.
48Cut three even strips from the rolled dough.
49Spread four tablespoons of softened butter and two tablespoons of heavy cream onto the strips.
50Spread four tablespoons of softened butter and two tablespoons of heavy cream onto the strips.
51Spread four tablespoons of softened butter and two tablespoons of heavy cream onto the strips.
52Sprinkle the filling mixture over the strips.
53Sprinkle the filling mixture over the strips.
54Sprinkle the filling mixture over the strips.
55Roll up your strips.
56Roll up your strips.
57Roll up your strips.
58Braid one half of the rolled strips, then the other.
59Braid one half of the rolled strips, then the other.
60Braid one half of the rolled strips, then the other.
61Transfer the braid and intertwine it on the other end.
62Transfer the braid and intertwine it on the other end.
63Transfer the braid and intertwine it on the other end.
64Let the braided dough rise for an hour.
65Let the braided dough rise for an hour.
66Let the braided dough rise for an hour.
67Transfer the risen dough to a refrigerated baking sheet.
68Transfer the risen dough to a refrigerated baking sheet.
69Transfer the risen dough to a refrigerated baking sheet.
70Brush the whole surface with egg wash.
71Brush the whole surface with egg wash.
72Brush the whole surface with egg wash.
73Bake at 350 F for 25 to 30 minutes.
74Bake at 350 F for 25 to 30 minutes.
75Bake at 350 F for 25 to 30 minutes.
76Immediately brush over two more tablespoons of heavy cream after baking.
77Immediately brush over two more tablespoons of heavy cream after baking.
78Immediately brush over two more tablespoons of heavy cream after baking.
79Brown four tablespoons of butter.
80Brown four tablespoons of butter.
81Brown four tablespoons of butter.
82Sift two and a half cups of powdered sugar.
83Sift two and a half cups of powdered sugar.
84Sift two and a half cups of powdered sugar.
85Add some corn syrup, vanilla extract, a squeeze of lemon juice, the brown butter, and enough whole milk to the powdered sugar until the icing reaches the desired consistency.
86Add some corn syrup, vanilla extract, a squeeze of lemon juice, the brown butter, and enough whole milk to the powdered sugar until the icing reaches the desired consistency.
87Add some corn syrup, vanilla extract, a squeeze of lemon juice, the brown butter, and enough whole milk to the powdered sugar until the icing reaches the desired consistency.