Soft pillow bread

Published on 8 August 2024

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Slightly sweet, fluffy breakfast bread in convenient bites. I filled with various jams, Nutella and pistachio cream.

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INGREDIENTS FOR A 20 x 20 TIN

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0 steps completed out of 11

1.Step 1 of 11
I put all ingredients except butter in a mixer with a dough hook.
2.Step 2 of 11
I knead for 8 minutes.
3.Step 3 of 11
I gradually add cold butter cubes and knead until smooth.
4.Step 4 of 11
I form a ball, put in a covered bowl and rise in the oven with its light on until doubled, at least 2 hours.
5.Step 5 of 11
It has doubled.
6.Step 6 of 11
I weigh and divide into 16 pieces on the worktop.
7.Step 7 of 11
I weigh 16 equal pieces and roll into balls.
8.Step 8 of 11
I line a 20 x 20 square tin with baking paper, arrange balls, cover and rise again in the switched-off oven with its light on.
9.Step 9 of 11
I leave until doubled.
10.Step 10 of 11
I bake at 180°C for 20 minutes, cool, unmould and dust with icing sugar.
11.Step 11 of 11
I separate and fill; they keep in a cake box for a few days.

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