In a bowl combine the milk, yeast, salt, sugar, and egg. Mix
well to dissolve the sugar & hydrate the yeast. Add the flour
and mix to a dough.
Knead for 3 minutes. Work in the soft butter. Keep kneading for
4 minutes. Desired dough temperature 25 – 27 C. If your dough is
warmer, then it will ferment more rapidly. If it is cooler, then it
will take longer. Adjust proofing time accordingly.
Cover and ferment for 1 hour.
In the meantime, make the butterscotch sauce by adding all the
ingredients to a pot and bringing it up to a boil on medium to high
heat. Boil for 1 minute. Set aside to cool down to room
temperature.
Mix the sugar, cinnamon, and clove. set aside.
Fold the dough.
Ferment for 1 more hour.
Flatten the dough and cut it into 32 pieces. Coat each piece of
dough with butter. Roll each dough piece in the sugar mix. Layer the
dough pieces in a ca. 1 kg loaf tin with the butterscotch sauce in
between. Keep a little bit of sauce for brushing after the
bake.
Final proof 1.5 hours. During the final hour of fermentation
preheat the oven to 160C.
Bake the loaf on the lowest rack for 50 minutes or until the
internal temperature reads above 94C.
Brush the top of the loaf with the butterscotch sauce. Let it
set for 10 minutes.
Tip the loaf out on a board or plate. Brush all over with the
remaining sauce.