How to Make Delicious Polish Milk-Flavor Tear-Apart Bread?

What is the key technique in making Polish Milk-Flavor Tear-Apart Bread? – The key technique is the windowpane test during kneading, ensuring the dough is well developed.

Polish Milk-Flavor Tear-Apart Bread


  • High-gluten flour: 310g
  • Egg liquid: 75g
  • Milk: 105g
  • Sugar: 55g
  • Salt: 3g
  • Milk powder: 20g
  • Yeast: 3g
  • Butter: 27g
  • Polish starter (from a previous recipe)
  • Honey water (for brushing)
  1. Mix high-gluten flour, egg liquid, milk, sugar, salt, milk powder, and yeast. Knead until combined.
  2. Use the windowpane method to knead the dough: 5 minutes on speed 3, 5 minutes on speed 6, add butter and knead 5 minutes on speed 3, 5 minutes on speed 6, and 30 seconds on speed 8.
  3. Round the dough and let it ferment.
  4. Check the fermentation by pressing with a floured finger - the dough should not spring back.
  5. After proper fermentation (dough doubles in size), brush with egg wash.
  6. Preheat the oven to 170°C for 10 minutes.
  7. Bake until golden brown and fragrant.
  8. Cool the bread before serving.
  • Calories: Varies depending on serving size
  • Rich in carbohydrates and proteins
  • Contains dairy and gluten
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