Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: Spiral dough tool

Ingredients

Ingredients 1 
Water  150 grams at room temperature
Milk  150 ml at room temperature
Dried yeast  7 grams 
 
Ingredients 2 
Plain flour  500 grams 
Egg  1 
Unsalted butter  40 grams 
Caster sugar  1 Tbsp. 
Salt  1 1/2 tsp. 
 
Ingredients 3 
Egg  1 beaten

Method

Getting started 

1- Fit the Spiral dough tool to the machine. 
2- Line the baking tray with parchment paper.
 
Stage 1 

1- Add Ingredients 1 (water, milk, dried yeast) into the Mixer bowl.
2- Leave to rest for 5 minutes.
 
Stage 2 

 1- Add Ingredients 2 (flour, egg, 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 of the dough and roll it back towards you.
10- Gently roll the dough to make it longer, 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 and carefully use your fingertips to press out into a rectangle.
15- Take the long edge and roll the dough up tightly. 
16- Tuck the ends underneath. 
17- Repeat this action with the rest of the dough pieces.
18- Place the dough onto the baking tray.
19- Cover with a tea towel.
20 Leave to prove for 1 hour.
 
Stage 3 
 
1- Pre heat the oven to 220ºC.
2- Brush Ingredients 3 (egg) over the dough.
3- Place a small oven proof container filled with boiling water to the bottom of your oven.
4- Remove the tea towel and spray the dough with salted water.
5- Bake for 20 minutes at 220°C.
6- Leave to cool on a wire rack.
7- Serve.


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