So soft, So cottony, so delicious just on its own!
1 egg yolk
1 tablespoon sugar
2 1/2 tablespoons caster sugar
1/2 teaspoon salt
2 1/2 tablespoons milk powder
100 mls water
25 grams unsalted butter
Put all custard ingredients (except vanilla) into a pot and whisk until smooth.
Cook mixture at medium heat, stirring continuously, until it thickens into a paste. Remove from heat.
Stir in vanilla.
Knead dough until it becomes smooth and elastic and no longer sticky.
Place dough in a lightly oiled mixing bowl. Cover bowl with cling wrap or a tea towel and leave for an hour, or until double in size.
Punch out the dough and knead a little to get rid of air bubbles.
Divide dough into 3 portions and shape them into neat little balls.
Place them side by side in the oiled loaf tin. Cover with wrap or a tea towel and allow to rise for another hour.