You will be obsessed with this soft, rich, and buttery milk bread. Made with pantry staples, this sweet bread is so airy and will melt in your mouth. Into a mixing bowl, add two eggs and 85 grams of sugar, 6 grams of yeast and 270ml of milk. Stir well and let it sit for 5 minutes. After the mixture has been set, add three and a half cups of bread flour and a teaspoon of salt then mix to start forming the dough.

Mix until the dough has formed and there are no dry ingredients seen. Cover the dough and let it rest for 20 minutes. After 20 minutes, add 90 grams of unsalted butter to the dough and start kneading the dough with your hand if you dint have a stand mixer. You can also transfer the dough onto a work surface and knead it.

Knead the dough until smooth but not tacky then round the dough up and cover it with plastic wrap. Let the dough rest for 30 minutes. After 30 minutes, divide the dough into 6 to 8 parts. Knead each small dough then round into a ball and place each ball into a parchment-lined round or rectangle baking tin.

Cover with plastic wrap and let it rise for about 90 minutes, or you can put it in a warm environment (NOT hot) to reduce the fermentation time. Once the dough has finally been proofed, you can top it with anything you want, for this, we will top it with almond chips. Bake in a preheated 320F(160C) for 30 to 35 minutes.

Once the bread is baked, remove it from the oven and let it rest in the pan for 15 minutes before removing it onto a wire rack. You can serve them warm or cold with your favourite spread.


  • 2 Eggs
  • 85g (7 tbsp) Sugar
  • 6g (1/2 tbsp) Yeast
  • 270ml (1.1 cups) Milk
  • 500g (3.2 cups) Bread flour/wheat flour
  • 6g (1 tsp) Salt
  • 90g (6 tbsp) Unsalted butter


  • Preheat oven to 160°C (320°F) and bake for about 30-35 minutes.