Tools

Kitchen Machines: Stand mixers or Cooking Chef or Hand blenders
Accessories and Attachments: Spiral dough tool

Ingredients

Methods

 Prep. (Before you begin) 
 
 1 - Cut the butter into cubes and leave at room temperature to soften.

 Getting started
​​​​​ 
 ​​​​​​​1 - Fit the Spiral dough tool to the machine. 
 2 - Flour the baking tray.
 
 Stage 1 
 
 1 - Add Ingredients 1 (water, milk, yeast) into the Mixer bowl.
 2 - Leave to rest for 5 minutes.
 
 Stage 2 
 
 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.
 
 Stage 3 
 
 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.


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