|Serves: 10 people||Recipe course: Breads||Total time (min.): 165||Complexity (1 to 3): 1|
Milk 300 ml
Dried yeast 7 grams
Plain flour 500 grams
Caster sugar 50 grams
alt 1 1/2 tsp.
Unsalted butter 125 grams
Egg 1 beaten
Prep. (Before you begin)
Cut the butter into cubes and leave at room temperature to soften.
1- Fit the Spiral dough tool to the machine.
2- Line the baking trays with parchment paper.
1- Add Ingredients 1 (milk, yeast, flour, sugar, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 2 for 2 minutes.
4- Scrape down the bowl.
5- Mix on speed 2 for 2 minutes.
1- Add Ingredients 2 (butter) into the Mixer bowl.
2- Mix on speed 2 for 5 minutes.
3- Cover with a tea towel.
4- Leave to prove for 1 hour, 30 minutes.
5- Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
6- Divide the dough into 12 equal pieces.
7- Fold the edges of each piece into the centre, turn over seam side down.
8- Roll into tight balls using the palm of your hand.
9- Place the dough balls onto the large baking trays, evenly spaced out.
10- Cover with a tea towel.
11- Leave to prove for 45 minutes.
1- Pre heat the oven to 220ºC.
2- Brush the dough balls with Ingredients 3 (egg).
3- Bake for 20 minutes at 220°C.
4- Leave to cool on a wire rack.
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