4. Shaping the breads
Punch down the dough to expel any excess air, then divide it into 6 to 8 equal portions .
Shape each portion into a small, elongated bun and place them on a baking sheet lined with baking paper.
Using a sharp knife, make a small cut in the center of each bun.
5. Second round
Cover with a clean cloth and let stand for another 30 to 40 minutes .
6. Gilding and cooking
Brush the buns with the egg yolk and milk mixture .
Bake in a preheated oven at 180°C (fan-assisted) for 25 to 30 minutes , until golden brown.
7. Finishing
Let cool on a wire rack.
For even softer bread, cover it with a cloth as soon as it comes out of the oven.
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