The Milky Way

SHAPING YOUR WOOL BREAD

1. On a clean work surface, place 1 dough ball smooth side down, and roll into a 10x5-inch oval (about ⅛ inch thick).

2. Starting about 5½ inches from one short end of oval, using a greased pizza cutter or sharp knife, cut remaining dough lengthwise into ⅛-inch-thick strands. You can score the 5½-inch mark to make things easier. (It will look like there is fringe on one side of oval.)

3. Spread about 1 tablespoon (about 32 grams) Custard Filling onto solid side of dough, leaving a ¼- to ½-inch border around edge.

4. Fold sides of oval ¼ to ½ inch over filling.

5. Starting on short end opposite dough fringe, roll dough into a log shape.

6. Place, seam side down, against edge of prepared pan. Repeat with remaining dough and remaining Custard Filling, placing dough logs end to end around edge of pan.

THAI TEA COFFEE CAKE

Makes 1 (9-inch) cake

A rich, orange-colored beverage made from strongly brewed black tea served over a tall glass of ice, Thai tea often gets its creamy taste and alluring ombré appearance from sweetened condensed milk. We’ve put a spin on this popular drink, creating a cake for any occasion, by using fragrant Thai tea to flavor the delicate batter. With a crunchy spiced streusel and a final drizzle of sweetened condensed milk, Thai tea lovers will be trading in their straws for a fork.

½ cup (120 grams) whole buttermilk, plus more if needed
2½ tablespoons (12 grams) Thai tea mix
½ cup (150 grams) sweetened condensed milk, plus more for drizzling
¼ cup (57 grams) unsalted butter, melted
2 large eggs (100 grams), room temperature