- 2 tbsp butter
- 1/3 cup water
- 2 1/2 cups bread flour
- 1/2 cup whole milk
- 2 tsp yeast
- 1/3 cup heavy cream
- 2 eggs
- 2 tbsp granulated sugar
- 2 tsp kosher salt
- Flaky salt (optional)
Let your butter come to room temperature.
Meanwhile, whisk the water and 2 tablespoons of bread flour in a small pan over low heat. Once it's thick like paste, transfer to the bowl of a standing mixer to cool.
Warm the milk to about 100°F. Add the yeast and set aside.
Add the heavy cream, 1 egg, sugar, and kosher salt to the yeast mixture. Whisk until smooth.
Sift in the remaining bread flour. Replace the whisk with a dough hook and work until a shaggy ball forms. Add the butter and continue to work the dough until completely smooth.
Cover bowl with a towel and let rise for 2 hours.
Transfer dough to a work surface. Divide into 4 pieces. Roll each into an 8x5" rectangle. Fold into thirds lengthwise, and then roll it up up along the fold.
Place the coils seam-side down in a buttered 8" loaf pan with the spirals facing the long side of the pan. Let rise uncovered in a warm place until doubled.
Preheat oven to 350°F.
Whisk the remaining egg. Brush the top of the loaf with the beaten egg, and sprinkle with salt flakes.
Bake in the middle rack until golden-brown and shiny, about 30 minutes.
Cool before slicing.