Polish sponge small buns, soft and stretchy, full of milky fragrance, paired with a cup of hot milk, warm for the heart and stomach.

First, we make the Polish starter. Mix 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast together until there is no dry flour left. 2. Ferment at room temperature (around 25°C) for 1 hour, then transfer to the refrigerator and chill overnight.

A well-fermented Polish starter will have small bubbles on the surface, a lot of mesh-like air pockets inside, and will not smell sour; that means it is ready.

Mix 280g of bread flour, 30g of milk powder, 4g of yeast, 3g of salt, 35g of granulated sugar, the prepared Polish sponge starter, 1 egg, 75g of milk, and 70g of light cream, then put them directly into the stand mixer to start mixing.

First, stir for about 10 minutes. After a coarse film forms, add 25 grams of unsalted butter softened to room temperature and mix evenly, then continue stirring.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough, roll it into a ball, cover it with plastic wrap, and let it ferment at room temperature around 25℃.

Ferment for about 50-70 minutes, until it doubles in size.

Take out the fermented dough and release the gas.

Then evenly divide it into 16 parts.

Roll all of them into balls.

Take a piece of dough and roll it out large and thin first.

Then fold it up.

Roll it into a teardrop shape again.

Then roll it out long and thin.

Roll it up tightly from one end, and work on each piece of dough.

After handling all the dough, arrange it on the baking tray and place it in the oven for the second fermentation. Set the oven temperature to 35°C and humidity to 80%, ferment until it is 1.5 times larger (Note: placing a bowl of hot water in the oven helps with fermentation).

After fermenting for 40-50 minutes, it will roughly be 1.5 times larger. Take it out and brush a thin layer of milk or egg wash on the surface.

Preheat the oven to 180℃, and bake the bread for about 20 minutes (if the surface browns too quickly during baking, cover it with a sheet of aluminum foil to prevent it from getting too dark).

Polish sponge rolls, done O(∩_∩)O

Full of milky aroma, soft and stringy, unbelievably delicious.

The weather is getting cooler; bread with hot coffee warms both the heart and the stomach.

When it's just out of the oven, the aroma is everywhere, and tearing it apart with your hands to eat it feels amazing.