Seaweed Cinnamon Bread

Ingredient

Method

Dough: 300g high protein flour 200g low protein flour 100g sugar 1 tsp salt 4 tsp instant yeast + 150ml water 125ml soya milk 40g butter Filling: Grilled seaweed rolls Glaze: cinnamon sugar:  (each mix well) A: 1-2 tbsp soft butter 1 tbsp honey B: 2-3 tbsp light brown sugar 2g cinnamon powder

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 20-30 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 small equals portions, and roll it into 10-15mm thick, keeping the middle thicker than the ends. Gently wrap with the grilled seaweed roll. Pinch the ends together. Place in a greased baking tray. Repeat for the next portion. 4. Leave to proof for second time (about 1-2 hrs). Spread the top of the dough with the soft butter honey and the cinnamon sugar. Bake at 180 degree Celsius for 15-20 minutes. Remove from oven and cool on wire rack.