Windsor Bread with Whipped Butter (ขนมปังวินเซอร์ไส้วิปบัตเตอร์)

1.Combine the warm water, yeast, and sugar in a mixing bowl. Leave for about 3 minutes.

2.Add the bread flour, milk powder, salt, and egg yolk. Knead with a dough hook until the mixture begins to come together. Add the butter and continue kneading until the dough is smooth, elastic, and can be stretched into a thin windowpane. Shape into a ball, place in a bowl, cover with plastic wrap, and leave to rise for about 1 hour, or until doubled in size.

3.Gently degas the dough and divide into 8 portions, about 60 g each. Shape into balls, cover, and rest for 15 minutes.

4.Roll each portion into an oval, then roll up lengthwise into a log. Arrange on a baking tray with the seam side down, leaving about 1 cm between each piece. Cover and proof for about 30 minutes, or until nicely risen.

5.Preheat the oven to 160°C. Lightly brush the tops with egg yolk and bake for about 20 minutes, or until cooked through and golden. Transfer to a wire rack and leave to cool.

6.To make the whipped butter filling, beat the butter with the icing sugar and salt until smooth. Add the whipping cream and continue beating until thick, light, and well combined.

7.Split each roll lengthwise without cutting all the way through. Pipe in the whipped butter filling and dust lightly with icing sugar before serving.