Croissant and muffin in one!
Here's a light snack that everyone will enjoy!
50 grams water
50 grams fresh milk
125 grams bread flour
2 grams instant yeast
13 grams light brown sugar
25 grams milk powder
1 large egg
25 grams light brown sugar
3 grams salt
2 grams yeast
50 grams unsalted butter
Prepare the sponge by combining all the sponge ingredients in a mixing bowl (water, fresh milk, bread flour, yeast, and light brown sugar).
Mix well, making sure there are no dry spots. Cover and set aside in a warm place for 45 minutes or until it has bubbled and doubled in size, a sign the yeast is activated.
Mix the sponge and the ingredients for the dough (flour, milk powder, egg, sugar, and butter) in a mixing bowl. Knead using the dough hook for 5 to 10 minutes or until full gluten development. Check by doing the window-pane test.
Cover and let rest for 45 minutes or until it double in size.
Divide the dough into 40-gram pieces and form each it into a ball. Rest the dough balls for 5 minutes covered with a plastic wrap.
Shape into a rectangular form using a rolling pin. Brush each dough ball evenly with butter, then roll into a log. Cut in the center then form into a circle shape.
Proof for 1 hour or until double in size.
Bake at 340 degrees F or 170 degrees C for 15 to 18 minutes or until light golden brown in color. Dust with powdered sugar after baking.
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