Ingredients:

  • 500g All-Purpose Flour
  • 240ml Whole Milk, divided
  • 100g Granulated Sugar
  • 7g Active Dry Yeast
  • 1 tsp Fine Sea Salt
  • 1 Large Egg, room temperature
  • 1 Large Egg Yolk, room temperature
  • 115g Unsalted Butter, softened and cubed
  • 150g Light Brown Sugar, packed
  • 2.5 tbsp Ground Saigon Cinnamon
  • 85g Unsalted Butter, very soft
  • 0.25 tsp Grated Nutmeg
  • 120ml Heavy Cream, warmed slightly
  • 115g Full-Fat Cream Cheese, softened
  • 55g Unsalted Butter, softened
  • 180g Powdered Sugar
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Fine Sea Salt

Instructions:

  1. Make the Tangzhong: Whisk 3 tablespoons of the flour and 1/2 cup of the milk in a small saucepan over medium heat until a thick paste forms. Set aside to cool.
  2. The Mix: In a stand mixer, combine the remaining milk (warmed to 105°F), yeast, and sugar. Let bloom for 5 minutes. Add the flour, salt, eggs, and the cooled flour paste.
  3. The Knead: Mix on low until a shaggy dough forms. Gradually add 115g cubed butter one piece at a time. Increase speed to medium and knead for 8–10 minutes until smooth and elastic.
  4. The Cold Proof: Place the dough in a greased bowl, cover tightly, and refrigerate for 8 to 15 hours to develop flavor and texture.