Originally Posted by
LapLap
Am getting closer to nailing my own ideal of a cookie topped milk bread. The main bread dough was laminated with a sweetened milky layer, similar to how croissant pastry is made, and then cut to strips and coiled. Once it had proved for a while I added the cookie crust topping.
Inspired by Mont Thabor’s most famous offering.
This one was a bit too big and thus took too long to cook to be exactly what I want, but I got very close.
For the first time in my sojourn here I had the milk bread from Mt.Trebor in Azabu Juban. I expected more after reading and speaking with others from here and in real life. I also falsely believed that I had never had bread from Mt.Trebor only to find out recently that there are 50+ branches including once in a supermarket I used to frequent.
