Sweet and Fluffy Honey Cookie Bread

Name: Sweet and Fluffy Honey Cookie Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 10 grams Sugar; 10 grams Honey; 3 grams Salt; 10 grams Unsalted butter; 150 ml Milk; 3 grams Instant dry yeast; 40 grams Unsalted butter; 20 grams Sugar; 15 grams Honey; 1 Egg (medium); 20 grams Cake flour; 15 grams Almond flour; 1 dash Vanilla oil (or vanilla essence)

cookpad.japan @cookpad_jp

I wanted to make a bread that would be a hit with the kids, so I came up with a strongly honey flavored cookie bread. Both the bread dough and the cookie dough have lots of honey in them! When freshly baked these are very crispy, and after some time they turn soft and tender. They're not just popular with kids, they're a hit with adults too!

There's a generous amount of cookie dough in the recipe, so you can use a lot of it as topping. When the buns are still hot out of the oven you can't really taste them properly, so wait until they have cooled down a bit so that the cookie part is crispy. ♪ When the buns are completely cooled they become soft and moist. If you warm them up a bit in a toaster oven, they'll become crispy again! Recipe by Toiroiro

cookpad.japan @cookpad_jp

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Ingredients

8 servings

■For the bread dough
200 gramsBread (strong) flour
10 gramsSugar
10 gramsHoney
3 gramsSalt
10 gramsUnsalted butter
150 mlMilk
3 gramsInstant dry yeast
●Cookie dough
40 gramsUnsalted butter
20 gramsSugar
15 gramsHoney
1Egg (medium)
20 gramsCake flour
15 gramsAlmond flour
1 dashVanilla oil (or vanilla essence)

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Steps

1

Make the bread dough using your bread machine's 'dough' program, until the end of the 1st rising! Put the ingredients in the machine in the order listed. ♪
2

Make the cookie dough. Bring the butter to room temperature, add the sugar, then the honey and cream.
3

Add the egg and mix rapidly so that the batter doesn't separate.
4

Add the almond flour and mix together. If the almond flour has lumps, sift it into the batter.
5

Add the sifted cake flour and fold in (don't mix too much) until it's no longer floury.
6

Add a few drops of vanilla oil (or vanilla essence if you don't have oil) and mix in. The cookie dough is done.
7

Put the cookie dough in a pastry bag or a doubled plastic bag (chill the dough in the refrigerator if making in the summer).
8

Take out the bread dough after the 1st rising, divide into 8 portions and round off into ball. Cover with a tightly wrung out moistened kitchen towel and let rest for 10 minutes.
9

Round off each ball of dough again, re-cover with the moistened kitchen towel and let it rise (2nd rising) until the dough balls hav expanded 1.5 to 2 times their original size. Preheating the oven to 180°C.
10

When the 2nd rising is done, pipe out the cookie dough from Step 7 in a spiral pattern on top of the bread dough balls. Bake in the preheated 180°C oven for 13 to 15 minutes and they're done!
11

The buns are very tender fresh out of the oven, so handle them carefully using a spatula etc. to transfer to a cooling rack. Let them to cool down - they'll become very crispy!
12

The bread dough is so tender, you can barely rip it apart with your hands! It's very finely textured and sweet, and the flavor just makes me happy. When the buns cool, they become soft and moist, so warm them quickly in a toaster oven to revive the crispiness!
13

This bread is close to sweet boules. They are moist and sweet, and you can taste the honey.