Ingredients

For the yudane (water roux):

• 100ml boiling water
• 100g strong white flour

• 400g strong white flour
• 280g milk
• 8g fresh yeast
• 8g sea salt
• 80g butter diced
• 200g yudane

Tools

• Titanium Chef Baker White

Method

For the yunde (water roux):

1. Pour the boiling water onto the flour and mix to form a stiff paste. Leave to one side to cool
2. The addition of the boiling water to the flour causes all the starch molecules to swell and, when added to the dough, helps to create the most amazing soft dough.

For the final dough:

1. Added all the ingredients to the bowl of a mixer. Using the dough hook attachment knead the dough on a low speed (1) for 5 to 6 minutes. Gradually increase the speed to 4 or 5 on the mixer and knead for a further 2 minutes. The dough should be fully kneaded and come away from the sides of the bowl.
2. Transfer the dough to a clean oiled bowl and cover. Leave the dough to prove for 2 hours.
3. On a lightly floured surface turn out the roll and knock back.
4. Portion the dough to 90g and roll around.
5. Arrange the dough onto baking trays evenly spaced apart.
6. Prove the dough balls for a further hour.
7. Preheat the oven to 220c. Brush each dough ball with egg wash and bake for 18 to 20 minutes.
8. Transfer to a wire rack to cool.