Ingredients
PLAIN FLOUR 2.2kg
SALT 50g
SUGAR 200g
YEAST FRESH/DRIED 55g/25g
EGGS 1kg
COLD WATER (ICE) 200g
COLD MILK 500g
SOFT BUTTER 900g
METHOD:
PLACE THE FLOUR, SALT, SUGAR AND YEAST IN THE MIXING BOWL.
USING THE DOUGH HOOK START TO WORK THE MIXTURE WITH THE EGGS.
SLOWLY ADD THE MILK AND WATER OVER 20 MINS ON LOW SPEED.
TURN ON TO HIGH SPEED AND BEAT IN THE BUTTER.
PROOVE IN THE FRIDGE OVERNIGHT.
ROLL THE BRIOCE AND LEAVE TO PROOVE FOR 2 -3 HOURS.
EGGWASH AND SPRINKLE WIT SESAME SEEDS.
COOK ON 170˚C 30% STEAM.
16 MINS FOR 6Og
20 MINS FOR 110g