SpecialFlavour

SPONGE                %                g
bread flour              70              420
yeast                     0.8                 5
cold water              42              250 
                            112.8          675
 
DOUGH
AP flour                  30              180
Baking powder         2                12
yeast                      1                  6
milk powder             6                36
bread improver        1.5               9
salt                        1.5               9
sugar                      12              70
bread improver         1.5              12
egg                          5               30
water (cold)              8               48
butter                      12              72
                              191.8       1147
 
METHIOD
Prepair sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment for 4hours until dough is about 3 to 4 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Pour in cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix to 5 minutes until dough comes together.
Add butter in stages over 1 minutes on 1st speed.
Continue mixing on 2nd speed for 10 minutes until dough is fully developed.
Rest the dough for 10 minutes and roll out into a sheet 1 cm thick.
Using a doughnut cutter, cut the dough into 50g pieces. Transfer onto a perforated tray.
Prove for 30 minutes and then fry in hot oil at 180 C.