|Serves: 8 people||Recipe course: Breads||Total time (min.): 155||Complexity (1 to 3): 1|
|Dried yeast||7 grams|
|Plain flour||500 grams|
|Unsalted butter||60 grams|
|Caster sugar||1 Tbsp.|
|Sesame seeds||32 grams|
Prep. (Before you begin)
1 - Cut the butter into cubes and leave at room temperature to soften.
1 - Fit the Spiral dough tool to the machine.
2 - Flour the baking tray.
1 - Add Ingredients 1 (water, milk, yeast) into the Mixer bowl.
2 - Leave to rest for 5 minutes.
1 - Add Ingredients 2 (flour, butter, sugar, salt) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 2 minutes.
4 - Mix on speed 2 for 8 minutes.
5 - Cover with a tea towel.
6 - Leave to prove for 1 hour.
7 - Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
8 - Carefully flatten the dough with your wrist.
9 - Take the far edge and roll it back towards you.
10 - Gently roll the dough into a sausage shape, applying even and gentle pressure.
11 - Divide the dough into 80 g pieces.
12 - Cover with a tea towel.
13 - Leave to rest for 10 minutes.
14 - Take one piece of dough, place it under the palm of your hand.
15 - Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape.
16 - Repeat this action with the rest of the dough pieces.
17 - Place the dough onto the baking tray.
18 - Cover with a tea towel.
19 - Leave to prove for 1 hour.
1- Pre heat the oven to 220ºC.
2 - Brush the dough with the first item of Ingredients 3 (egg).
3 - Sprinkle the dough with the last item of Ingredients 3 (sesame seeds).
4 - Place a small oven proof container filled with boiling water to the bottom of your oven.
5 - Bake for 20 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
5 - Serve.