• 185g bread flour
• 1 tsp, 4g allinson yeast
• 130g,1/2 cup cold milk
• 35g, 3 tbsp sugar
30g salted butter, soften or melted
grated cheddar & mozzarella cheese blend
(as many as you want)
3 tbsp granulated sugar
To make the sugar syrup:
2 tbsp golden syrup + 1 tbsp boiling water, and stir well.
1) In a bowl, add the (A) ingredients, bread flour, yeast, cold milk and sugar. use a spatula to stir until combined. The kneading process about 10 minutes. fold and beat until the dough is smooth and elastic.
2) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 37°C temperature rises, about 30 minutes to 1 hour.
3) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 4, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, plait the two halves over each other to give a twisted effect and then place on the baking tray.
4) Rise again in the warm oven until almost doubled about 30 minutes. Sprinkle as many as you want, grated cheddar & mozarella, and a handful of sugar on top. Bake in no preheated oven 150°C for 18 minutes. until the buns are golden brown. (Baking time depends on the size and shape of the bread being baked).
5) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 1 tbsp mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.
Recipe Source: JosephineRecipes.Co.Uk