24~60 hours - Cold rise the dough for super soft and fluffy texture of the bread with the chewy mouth feel.
1 cup whole milk (warm)
1 tsp allinson easy bake yeast
1 tsp sugar
2 cups bread flour
2 tbsp sugar
35 ~ 50g lurpak salted butter (melted)
This will totally depend on how much butter you like
7 sausages (herta frankfurters)
1 egg yolk for (egg wash)
Optional sesame seeds
1) Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid or plastic wrap. (should be under 38°c) or until bubbles arise.
2) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, add the (A) yeast mixture to the flour and mix well until combined.
3) You knead the dough first to get gluten and then add the melted butter kneed till it forms a rough ball and a medium level of gluten has developed.
4) Cover the dough with plastic wrap and allow to cold rise in the lower part of a refrigerator 24 to 60 hours. A 24 to 60 hours cold rise in the fridge will make the bread dough better.
5) Take the dough from the fridge, rest for 20 minutes and transfer the soft and sticky dough on a clean, floured work surface, place it on a floured, then kneading well by hand for 5 minutes.
6) Covered with a plastic wrap and wet clothes. allow to rise again (ideally in a warm place) Minimum of 3 hours to near triple in size.
7) Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. Cut into 7 long pieces, wrap each around a sausage.
8) Place on a greased baking tray lined with baking foil. Brush with egg wash and sprinkle sesame seeds on top.
9) Preheat the oven to 170c. Bake for 30 minutes. Transfer to wire rack once baked. This bread is traditionally served warmed from the oven.
1) Baking time depends on the size and shape of the bread being baked.
4) Brush after middle baking and before 5 minutes done will help you to achieve a bread with an extremely soft crust.
1) Continue to kneed until it passes the window pane test. If the dough feels very sticky, add a little shake of flour until it becomes smooth and bouncy. This is where you are able to pull it to a very thin membrane see through before it breaks. Most doughs are ready for fermentation when they reach an internal temperature of (25-27°C).
Recipe Source: JosephineRecipes.Co.Uk