Alex Bala’s Senorita Bread (Filipino Sweet Bread)

Directions

1. 1

   In a small saucepan, whisk flour and milk until smooth. Cook over medium heat, stirring constantly, until a thick paste forms, 2-3 minutes. Cool completely.
2. 2

   In a medium bowl, combine milk, 1/4 cup sugar and yeast. Whisk; let stand until foamy, about 10 minutes.
3. 3

   In the bowl of a stand mixer, combine flour, remaining 4 tablespoons sugar and salt. Add yeast mixture, egg and egg yolk. Mix with a dough hook until just combined; add the tangzhong. Knead until the dough is soft and elastic, 3-4 minutes.
4. 4

   Add butter; continue kneading until smooth, about 2 minutes longer (dough will be slightly tacky). Transfer to a large greased bowl. Cover and let rise until doubled, about 1-1/2 hours.
5. 5

   Meanwhile, combine filling ingredients in a small bowl until smooth. Set aside.
6. 6

   Punch down dough. Divide evenly into 12 pieces. Shape into balls. Let rest for 10 minutes.
7. 7

   Preheat the oven to 350°. Roll each dough ball into a 6-in. long rectangle. Spread a small spoonful of filling over dough, to within 1/8 in. of edges. Roll up dough starting with the short edge, pinching edges to seal. Place on a parchment-lined dark baking sheet. Repeat with remaining dough and filling. Cover and let rise 10 minutes.
8. 8

   Bake until rolls are puffed and golden, 20-24 minutes. In a small bowl, mix together melted butter and brown sugar; brush over rolls. Bake 5 minutes longer. Remove to wire racks to cool completely or serve warm.