Bread Flour 300g
Yeast 11g (1 sachet)
Milk Powder 12g (1tbsp)
Sugar 75g
Salt 3g (1/2tsp)
Egg 56g (1 medium egg = 56g)
Water 140g
Butter 30g
Method
1. Mix all the dry ingredients together for 30 secs.
2. Add in the egg and water. Knead to form a smooth dought before adding the butter. Knead till well developed.
3. Round the dought and ferment for 30 mins.
4. Punch down and scale to 60g and shape to create spirals, rolls and twists.
5. Proof for about an hour before gently applying the egg glaze.
6. Bake at 200 C for 12 mins. or until golden brown.
Chocolate Custard
Unsalted Butter 65g
Chocolate 70g
Instant Custard Powder 40g
Water 80g
Method
1. Melt the butter and chocolate together.
2. Mix the Custard powder and water together and combine with (1) until a smooth consistency is achieved.
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