Basic Fluffy Bread Dough

My go-to basic breaddough recipe using Tang Zhong-method. This method uses water roux and results in amazing soft and fluffy buns. This dough isn’t very salty or sweet so it is very versatile and can be used with just about any filling.

Last week I shared a video for pigs in a blanket with you guys. As there were a few questions about the dough, I decided to share my recipe (and video) for the dough with you guys too. This is my go-to bread dough. And when I say go-to, I really mean go-to. Seriously, I think I’ve never made any other dough than this one. I love it that.much. 

For this dough, I use the Tang Zhong method. I learned about this method years and years ago, when I just started baking. The Tang Zhong method is a Chinese method that uses a water roux (water/flour paste) to make bread. The roux allows the dough to absorb more water and thus results is extra fluffy, soft buns. It takes a small additional step to make the roux, but it will be totally worth it.

Basic Fluffy Dough
My go-to basic breaddough recipe using Tang Zhong-method. This method uses water roux and results in amazing soft and fluffy buns. This dough isn't very salty or sweet so it is very versatile and can be used with just about any filling.
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Prep Time
2 hr 30 min
Cook Time
20 min
Total Time
2 hr 50 min
Prep Time
2 hr 30 min
Cook Time
20 min
Total Time
2 hr 50 min
Ingredients for the roux
  1. 25 g all-purpose flour
  2. 125 mL cold water
Ingredients for the dough
  1. 475 g all-purpose flour
  2. 50 g sugar
  3. 1 tsp salt
  4. 1 sachet instant dry yeast (7g)
  5. 2 eggs, lightly beaten
  6. water roux from 25 gram bread flour
  7. 100 mL lukewarm (skim)milk
  8. 75 g unsalted butter, cubed
Instructions
  1. In a saucepan, combine the flour and cold water. Whisk until the flour has dissolved.
  2. Place the saucepan on medium high heat and heat the mixture while stirring. Keep heating until the mixture is thick. Transfer roux to a bowl, cover and let it cool until lukewarm.
  3. In a bowl, mix the flour, sugar, salt and yeast. Form a well in the middle.
  4. Add the eggs, roux and milk to the well. Mix the wet ingredients with the dry ingredients until you get a slightly sticky dough.* Knead for another 10-15 minutes until the dough is smooth.
  5. Add one cube of butter and incorporate it in the dough. The dough might look really sticky, but it will come together. Keep incorporating one cube of butter at a time until all butter has been mixed in.
  6. Place the dough in a oiled bowl, cover and let it prove for 1-2 hours or until doubled in size.
  7. Punch the air out of the dough and it's ready for use.
Notes
  1. *You might need to add a little bit more flour if the mixture is too sticky or a bit more milk if the dough is too dry.
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