Spiral dough tool
|Serves: 8 people||Recipe course: Breads||Total time (min.): 165||Complexity (1 to 3): 2|
Spiral dough tool
Water 150 grams at room temperature
Milk 150 ml at room temperature
Dried yeast 7 grams
Plain flour 500 grams
Unsalted butter 40 grams
Caster sugar 1 Tbsp.
Salt 1 1/2 tsp.
Egg 1 beaten
1- Fit the Spiral dough tool to the machine.
2- Line the baking tray with parchment paper.
1- Add Ingredients 1 (water, milk, dried yeast) into the Mixer bowl.
2- Leave to rest for 5 minutes.
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.
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.