| Ingredient | Method |
| 50g cream cheese 30g LP flour 210g HP flour 50g organic wholemeal flour 20g milk powder 60g caster sugar 1 tsp salt 30g butter 2 tsp yeast+ 150ml water Topping: shredded cheddar cheese coarse grain sugar | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions, knead and roll up dough to form into long shape. 3 portions doughs arrange and cross into pigtails, pinching off the bottom of the end. Arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1.5 hrs). 4. When the dough rises for second time, top with shredded cheddar and sprinkle with coarse grain sugar. 5. Bake at 180 degree Celsius for 50-55 minutes till golden brown. Remove from oven and cool on wire rack. |
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