About the Recipe
Ingredients
Ingredients
375g Strong White Bread Flour
240ml Whole Milk, Warm (38–40°C)
7g Instant Yeast
50g Caster Sugar
1 Large Egg
45g Unsalted Butter, Melted
½ tsp Salt
Oil For Frying
Icing Sugar for coating
Equipment
Preparation
Preparation
1. Make the dough
Combine the warm milk, yeast, and sugar.
Rest for 5–10 minutes to activate the yeast.
Add the egg and melted butter.
Add the bread flour and salt.
Knead for 8–10 minutes until smooth and elastic.
2. Bulk ferment
Place the dough into a lightly oiled bowl and cover.
Leave at room temperature for 1–2 hours, or until it has almost doubled in size.
3. Cold ferment overnight
Place the covered dough into the fridge for 8–24 hours.
4. Shape
Remove the dough from the fridge.
Rest for 45–60 minutes, until no longer cold.
Roll to around 1cm thick.
Cut into 5–6cm squares.
Place onto a lightly floured tray and cover.
5. Final proof
Leave for 1–2 hours, until the squares look slightly puffed and airy.
6. Fry
Heat oil to 175–180°C.
Fry in batches for around 1–2 minutes per side, until golden and puffed.
Transfer to a wire rack.
7. Finish
While still warm, cover generously with icing sugar. Enjoy warm. 😊