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This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.
Makes: 8 buns
Ingredients:
For the tangzhong starter:
- 172 g (¾ cup) whole milk
- 28 g unbleached bread flour
For the dough:
- 600 g unbleached bread flour
- 75 g granulated sugar
- 12 g kosher salt
- 18 g dry active yeast
- 114 g butter, room temperature
- 2 large eggs
- 226 g (1 cup) whole milk, room temperature
For baking:
- Baking tray
- Parchment paper
- 1 egg
- 1 teaspoon water
Preparation:
- Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
- Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
- In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
- Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right. - Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
- Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
- Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
- Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch apart and flatten slightly.
- To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
- Remove the bread tray from the oven and preheat to 350°F.
- Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
- Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
- Cool the buns completely on a wire rack to prevent sogginess.
- Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
- Store cooled buns in a paper bag for freshness.
