Ingredients
Mixing bowl
Method
Mixing bowl
- 120 g strong bread flour
- 380 g strong bread flour
- 10 g salt
- 250 g milk
- 60 g water
- 20 g fresh yeast
- 40 g caster sugar
- 2 egg yolks
- 40 g cubed butter
Method
- 200G 180F
- Heat milk to scalding.
- Add to flour in mixing bowl. Mix until combined and let cool slightly.
- Add yeast and half of sugar to water and mix. Let rest for a couple minutes.
- Add yeast to mixing bowl.
- Slowly add egg.
- Slowly add flour.
- Cling and rest for 20 minutes.
- Knead dough with dough hook for 5 minutes then slowly add butter one cube at a time.
- Knead with hands until soft.
- Cling and prove.
- Knock it down and prove again.
- Divide into equal portions (around 90 g), roll into mini loafs and prove.
- Bake 15 minutes.