Pain Creme-Whipping cream bread

I had some left over heavy cream that's about to expire, so I wanted to make something to use that up. I found this Pain Creme (Whipping cream bread) recipe from Daily Delicious and I decided to make it.

This dough was so soft and so nice to knead. If you're going to make this bread, I suggest you knead this dough by hand, it's such an easy dough to handle. It came together beautifully. Because of all the heavy cream in the dough, it felt so nice to knead and my hands felt really nice afterwards. =)

Instead of making little batard shaped buns, I decided to make little piggys!! I saw these little piggy breads from Yujai's blog, and I decided to copy it. Hers are much cuter because I was too lazy to make the nose with the dough. Maybe next time.

As for the taste...these little rolls are wonderful. They're so soft and they taste like really buttery rolls without the oiliness of a butter roll. Does that make any sense? I can't wait to make these again.

Here's the recipe. Enjoy!

Pain Creme
adapted from Daily Delicious

300g Bread Flour
3g Instant dried yeast
7g Salt
40g Sugar
225g Whipping cream
60 cc Water
Egg wash (1 egg + 1 tbsp water)

1. Mix the cream and the water together.

2. Put the bread flour, yeast, salt and sugar in a bowl, whisk to combine. Pour the liquid mixture into the bowl, and use large spoon or pastry scraper to mix everything together.

3. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic, about 10 minutes.

4. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. (see note)

5. Gently press down the dough, then put the dough back into a light buttered bowl and cover with cling film. Put the bowl in the refrigerator and rest overnight. (see note)

6. Remove the dough out of the bowl. Gently press down the dough and cut the dough into 12 pieces. Allow the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard. Repeat with the other 11 pieces.

7. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Preheat the oven to 350°C. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.

8. Bake for 12-15 minutes, or until the bread is golden.

Notes:

• *During the first rise, my dough took about 1 1/2 hours to double in size.


• *During the second rise in the refrigerator, my dough got really hard because of the fat content of the cream. It didn't look like it was rising very much in the fridge. I took out the dough and allowed it to rest for about 30 minutes before I cut it.