(Recipe adapted from here)
250g bread flour
1/2 tsp salt
5g instant yeast
2 tbsp skim milk powder
45g - 50g sugar
1 egg yolk + milk = 120ml
75ml whipping cream
1 tbsp condensed milk
50g pre-fermented dough
40g butter (room temperature)
Method:
1. Mix everything together except butter till you get a smooth dough. Add in the butter and knead till dough is elastic.
2. Prove dough for 1.5 hours or till double in size.
3. Divide into 8 pieces and shape into round balls. Rest dough balls for 15 minutes.
4. Final shaping and then prove for an hour.
5. Apply egg wash and bake at 190C for 15 - 20 minutes.
How to make pre-fermented dough:
125g bread flour
80ml water
not more than 2g instant yeast
pinch of salt
Mix all ingredients together and let it prove for at least 2 hours before using.
Left overs can be divided into 50g pieces, wrapped in glad wrap and freeze for use when required.
Frozen pre-fermented dough must return to room temperature before using.
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