| Ingredient | Method |
| Dough: 200g high protein flour 100g low protein flour 25g milk powder 70sugar 1 tsp salt 2.5 tsp instant yeast + 50ml water 125g full milk 30g butter Filling: 60g butter, soften 20g caster sugar 1 tbsp condensed milk Glaze: mix well 1tbsp butter/margerine, soften 1tbsp condensed milk | 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 into small equal portions. Carefully roll into a long log, sealing with the bare margin and place in a baking tray. Leave to proof for second time (about 1-2 hrs). 4. Make patterns on the dough surface using a knife to shape the dough prior to baking. 5. Spread the glaze on top the dough. Bake for 15-20 minutes @ 180C. Remove from oven and cool completely. 6. Filling: Beat the butter and sugar until light and creamy. Add condensed milk and continue beat until well combined. 7. Cut about ¾ of the way through the bread, pipe the filling into the bread before served. |
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