| Ingredient | Method |
200g high protein flour 50g low protein flour 10g milk powder 7g Beetroot powder 40g sugar 1 tsp salt 2.5 tsp instant yeast + 80ml water 65ml milk 25g butter topping: 25g unsalted butter 2tsp cinnamon sugar+30g light brown sugar | 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 the remaining water bit by bit and continue knead for another 10 minutes 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. Roll it into a large rectangle about1/4 inch thick on the baking tray. Cut the dough into stick about 2x7cm with a sharp knife. Set aside for 10 minutes. 4. Add butter to a small bowl and microwave until melted. Whisk together then brush on dough. Next sprinkle dough with cinnamon sugar mixture. 5. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. |
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