K beaterSpiral dough tool
Ingredients 1 Milk 300 ml Dried yeast 1 3/4 tsp. Plain flour 500 grams Caster sugar 30 grams Salt 1 1/2 tsp. Ingredients 2 Unsalted butter 80 grams Ingredients 3 Egg 1 beaten
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- Line the baking tray with parchment paper. Stage 1 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 1 for 2 minutes. 4- Mix on speed 2 for 8 minutes. Stage 2 1- Add Ingredients 2 (butter) into the Mixer bowl, bit by bit while the machine is running. 2- Mix on speed 2 for 5 minutes. 3- Cover with a tea towel. 4- Leave to prove for about 1 hour, 30 minutes. 5- Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface. 6- Carefully flatten the dough with your wrist. 7- Roll the far edge back towards you. 8- Gently roll the dough to make it longer, applying even and gentle pressure. 9- Divide the dough into 80 g pieces. 10- Cover with a tea towel.11- Leave to rest for 10 minutes.12- Take one piece of dough.13- Carefully use fingertips to press out the dough into a rectangle.14- Take the long edge and roll the dough up tightly. 15- Tuck the ends underneath. 16- Repeat this action with the rest of the dough pieces.17- Place the dough onto the lined baking tray.18- Cover with a tea towel.19- Leave to prove for about 1 hour. Stage 3 1- Pre heat the oven to 220ºC.2- Brush Ingredients 3 (egg) over the dough.3- Use a sharp knife or blade to make horizontal slashes down the length of the dough.4- Bake for 20 minutes at 220°C or until the loaf sounds hollow when the bottom is tapped.5- Leave to cool on a wire rack.6- Serve.