Thai Tea Milk Bread

Instructions

1. Pour the coconut milk into a small saucepot and heat on medium until lightly boiling
2. Then add the thai tea leaves to the coconut milk and remove from heat
3. Let the thai tea leaves steep in the lidded pot for 8 minutes
4. Strain out the tea leaves and leave the coconut milk to cool down to room temperature
5. Add the egg into the coconut milk and combine
6. Combine the flour, yeast, and sugar in a bowl and mix together
7. Slowly pour the liquid mixture into the bowl containing the dry ingredients and slowly mix everything together
8. Continue to mix and knead the dough until everything is well combined and the dough is elastic (~10 minutes)
9. Then slowly incorporate the softened butter into the dough in 1/3 increments, ensuring that the last bit of butter is incorporated before adding more
10. Continue the knead everything together until the dough is no longer sticky and can be stretched out paper thin (will take ~10 minutes and should pass the "windowpane test" )
11. Transfer the dough to a lightly oiled contained and allow to proof for 2 hours
12. Deflate the dough and shape them into small balls
13. Allow the balls to rise again in a baking pan for 15 minutes
14. Reshape the dough balls into tighter balls and allow to rise again for another hour (or until doubled in size)
15. Preheat the oven to 320F
16. Bake the bread for 20-25 minutes or until golden brown
17. Remove from oven and top with powdered sugar!