Assorted Bread

Ingredients:
Sponge
280g Strong flour (bread flour)
3g Instant dry yeast
170g Water

Dough
120g Strong flour (bread flour)
15g Milk powder
6g Bread improver
8g Instant dry yeast
80g Sugar
6g Salt
50g Egg (1, medium)
20g Water
60g Butter, softened

Filling
Chicken frankfurters

Method:

• With an electric mixer and dough hook, prepare the sponge by mixing the 3 ingredients on low speed for 3 minutes. The sponge should be firm, dry and cool (24°C) to the touch. Leave to rise for 4-5 hours in an airtight container at about 27°C

• When the sponge is almost ready, prepare the dough. Place the dry ingredients into the mixer. Add egg and water and mix on low speed. Immediately cut sponge into a few pieces and add to the mixture over 1 minute. Increase to medium speed and mix for 2 minutes. Add butter and mix for another 7- 10 minutes until dough is fully developed. Round up the dough and let it rest for 10 minutes. Divide the dough into 55 g pieces and round up again.

• Leave the dough pieces to rest for 5-10 minutes and then roll out each dough piece with a rolling pin to a length of 35 cm with the ends tapering. Take a dough strip and wrap it around a
frankfurter by forming 5-6 coils of dough over it. Prove rolls for 1 hour in a warm place until the dough doubles in size.

• Brush egg over the surface of the rolls and bake in a preheated oven at 200°C for 12-15 minutes until the rolls turn golden.

Note : This recipe is from the famous book titled "Bread Winner" by Don Yong