Add the bread flour and the white sugar to a blender. Add the mixture from step 1 and the heavy cream and knead.
Once it's come together smoothly to a point wrap up the butter in the dough and use your hands to lightly knead it. Place back in the blender and knead.
Once you have a smooth, stretchy dough make into a nice round shape and allow to first rise for 40 minutes.
Remove the gas and separate into 9 pieces. Cover with a well-wrung damp towel and let sit for 10 minutes.
Remove the gas again, restore the rounded shape and place in a pan (my pan was too big. I think 15 x 15 cm should be fine).
Allow to second rise for 30 minutes.
Bake in the preheated oven at 190℃ for 15 to 20 minutes.
They're moist and soft!
Story Behind this Recipe
I had some heavy cream left over so I used it in bread. You can freeze bread so the heavy cream doesn't go to waste.
Either line the pan with parchment paper or lightly grease it. Of course you can knead by hand or use a bread maker! It's a very stretchy dough, so for the first rise if it expands to about 1.5 times it's original size, it's good to go.