The joy of that sugary milk left in your bowl of cereal is condensed into a laugh-to-make, tactile snack. Everyone loves cereal: there’s such an expansion of shapes, sizes, and flavors, and you frequently get a perfect splash of nostalgia with it, too. In recent years, cooks have been using cereal in cakes and baking, permitting human beings to experiment more with flavors. Big love to Christina Tosi, the legendary American pastry chef who blew my thoughts with the concept of cereal milk. The quantity given right here makes more than you need for the recipe so that you can experiment with it in greater bakes.
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Cereal milk pull-aside bread
- Prep 1 hr 15 min, plus proving
- Steep Overnight
- Cook 1 hr
- Serves eight
For the cereal milk
- 150g of your favorite grain, plus one handful extra, to complete
- 1-litre entire milk
- 50g mild brown sugar
- One pinch salt
For the dough
- 175ml cereal milk (see above)
- 30g golden caster sugar
- 100g butter in small chunks, plus more for greasing
- 500g sturdy white bread flour
- 1 tsp excellent sea salt
- 7g speedy-movement dried yeast
- Zest of 2 oranges
- 1 tsp ground cinnamon
- ½ tsp floor cloves
Four medium eggs, lightly crushed, plus one colossal egg
- For the cream cheese filling
- 200g cream cheese
- 4 tbsp icing sugar, sieved
- For the honey glaze
20g unsalted butter - 85g mild brown sugar
- 20g runny honey
Heat the oven to 140C (130C fan)/ gasoline 2. To make the cereal milk, spread the cereal on a baking tray lined with baking paper and toast for 15-20 minutes. Set apart to cool. Put the seed in a big bowl, pour over the milk, stir, and go away to steep for a half-hour at room temperature. Strain the combination via a sieve, accumulating the milk in a medium-sized bowl beneath and pushing down on the cereal with the back of a spoon, then discard the seed. Add the sugar and salt to the milk, whisk, then keep in an airtight field inside the fridge overnight.
