Preparation of the Tangzhong:

• In a saucepan, whisk together the flour with the water and milk.
• Heat gently, not exceeding 65°C (149°F), while stirring continuously.
• The mixture will thicken and resemble a smooth porridge.
• Once the temperature is reached, remove from the heat and set aside to cool until lukewarm.

Preparation of the dough:

• In the bowl of your stand mixer, add 440 g flour, salt, sugar, and milk powder. Mix.
• Add the cream, the two eggs, and the prepared tangzhong.
• Warm the milk slightly and dissolve the yeast in it.
• Pour this yeast-milk mixture into the bowl in a thin stream while kneading on medium speed.
• Let the mixer work until a rough dough ball begins to form.
• After about 10 minutes of kneading, add the butter in small cubes.
• Once the butter is incorporated, gradually add the remaining flour in small amounts.
• A smooth dough ball will form and start pulling away from the sides of the bowl. The dough should be homogeneous and slightly sticky.
• First rise: Cover the bowl and let the dough rest near a warm place (radiator or warm spot) for 1 hour, or until doubled in volume.

Shaping:

• Punch down the dough, transfer to a work surface, and divide into four equal pieces.
• Shape each piece into a ball and place them in a greased loaf pan (26.5 cm).
• Cover again with a cloth and let rise for 1 to 1.5 hours in a warm place.

Baking:

• A few minutes before the end of the rising time, preheat the oven to 180°C (350°F).
• Brush the dough with an egg yolk mixed with a little milk.
• Bake for about 30 minutes:
  • First 10 minutes at 180°C (350°F),
  • then lower to 160°C (320°F) for the remaining time.