| Ingredient | Method |
| Dough 400g HP. 100g LP 100g caster sugar 155ml water 3tsp instant yeast 2tsp earl grey powder 100g milk 40g butter 1tsp salt | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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 15 minutes, pour remaining water bit by bit and knead until elastic. 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 4 portions, flatten each portions and roll up like a swiss roll, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 55 minutes till golden brown. Remove from oven and cool on wire rack. |
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