Description
Chinese Brown Sugar Bread is a soft, mildly sweet bread flavored with rich Chinese brown sugar or dark muscovado sugar. This homemade bread features a tender crumb with a delightful swirl of caramel-like sweetness inside, and optionally topped with sesame seeds for a subtle crunch. Perfect to enjoy warm with tea or as a comforting snack, this bread combines traditional yeast dough techniques with a hint of cinnamon for a subtle warm spice note.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons warm water (110°F)
Dough
- 2 cups all-purpose flour
- 2 tablespoons milk powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 large egg
- ½ cup warm milk
- 2 tablespoons unsalted butter (softened)
Filling and Topping
- â…“ cup Chinese brown sugar (or dark muscovado sugar)
- 1 teaspoon ground cinnamon (optional)
- 1 tablespoon sesame seeds (optional, for topping)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 to 10 minutes until foamy, indicating that the yeast is active.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, milk powder, granulated sugar, and salt. Add the egg, warm milk, and the activated yeast mixture. Mix until a shaggy dough starts to form.
- Knead the Dough: Incorporate the softened butter into the dough and knead until it becomes smooth and elastic, which takes about 8 to 10 minutes by hand or 5 minutes with a stand mixer using a dough hook.
- First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until it doubles in size, allowing the dough to develop flavor and texture.
- Prepare the Filling: While the dough is rising, mix the Chinese brown sugar with ground cinnamon if you choose to use it. Set this mixture aside.
- Shape the Dough: After the dough has doubled, punch it down to release air. Roll it out into a rectangle about ¼ inch thick on a lightly floured surface.
- Add Filling and Roll: Evenly sprinkle the brown sugar mixture over the dough’s surface. Roll the dough tightly into a log shape, then cut it into 6 to 8 even slices.
- Second Rise: Arrange the slices upright in a greased or parchment-lined loaf pan or a round cake pan, leaving small spaces between them. Cover the pan and let the dough rise again for 30 to 40 minutes until doubled.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Before baking, brush the tops of the rolls with milk or egg wash to encourage browning, and sprinkle sesame seeds on top if desired.
- Bake: Bake the bread in the preheated oven for 20 to 25 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature, perfect alongside tea.
Notes
- Chinese brown sugar has a richer molasses flavor and is often sold in bricks or chunks. Substitute with dark muscovado sugar if unavailable.
- You can create a similar flavor by mixing regular brown sugar with a small amount of molasses.
- This bread is mildly sweet and pairs wonderfully with a warm cup of tea.
- Optional cinnamon adds a subtle warmth but can be omitted if preferred.
- For a shiny crust, use egg wash instead of milk wash before baking.
