Stand Mixers or Cooking ChefSpiral dough tool
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.