In the bowl of a mixer, add all of the dry ingredients and whisk together. Combine the cream and milk and stir; add to the dry mixture in the mixing bowl. Using the dough hook attachment, turn on the mixer to “stir.” Mix for 15 minutes, occasionally stopping the mixer to push the dough down.

After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. (I use my oven; preheating to 200 and then turning it off before putting the dough inside). The dough should expand to 1.5X its original size.

In the meantime, grease two baking vessels on all sides with butter. I used a standard loaf pan and a 9-inch round springform pan.

After proofing for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. I made a loaf with one half of the dough by cutting it into 3 pieces, rolling them out and then rolling them up before placing them in the loaf pan. With the other half of the dough, I cut it into eight equal pieces and made buns. Once shaped, let the dough proof for another hour.

Preheat the oven to 350 degrees F. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.