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Chin mont (sweet bread): recipe illustration
Snacks & baking

Chin mont (sweet bread)

A small sweet Burmese bread roll, soft and lightly golden, made with flour, sugar, butter and yeast. It goes with the morning tea or an afternoon snack and keeps for a few days in an airtight tin.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the yeast with the warm milk and a tablespoon of sugar, then let it rest for 5 minutes.
  2. In a large bowl, combine the flour, remaining sugar, salt and vanilla.
  3. Add the yeast mixture, the egg and the soft butter, then knead for 10 minutes until smooth and elastic.
  4. Cover and leave to rise for 1 hour somewhere warm, until doubled in size.
  5. Punch the dough down, divide it into 6 balls and shape them into neat little rolls.
  6. Place them on a tray lined with baking paper, cover and let rise for 20 minutes.
  7. Brush them with egg yolk, sprinkle with sesame seeds and bake at 180°C for 20 to 25 minutes.
  8. Let them cool slightly on a rack before serving.

Variations and tips

Raisin version. Add 50 g of raisins to the dough when kneading.

Using what's easy to find. Dried yeast can be replaced with the same amount of fresh baker's yeast (about 15 g).

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Original Ecomely recipe.