EARL GREY CHEESE

1. Combine all ingredients together and mix well.
2. Chill in the fridge.

YUDANE DOUGH

1. Combine Prima Superfine Wholegrain Flour and 130g of boiling water. Mix well by hand.
2. Cool to room temperature, cover and chill overnight.

MAIN DOUGH

1. Mix Prima Superior Bread Flour, Yudane dough and all ingredients except butter. Use low speed for 3 minutes and change to medium speed for 5 minutes until 70% gluten development.
2. Add in butter and mix on low speed until well-combined.
3. Change to medium speed and mix until 100% gluten development.
4. Keep final dough temperature at 25 – 26°C.
5. Bulk ferment at ambient (28°C) for 30 minutes.
6. Punch dough and ferment for another 30 minutes.
7. Portion into 70g dough pieces, pre-shape to long stick and rest for 15 minutes.
8. Roll out the dough until 45cm long using a rolling pin.
9. Using a piping bag, evenly pipe 20g of earl grey cheese fillings along the dough and roll the dough into an oblong shape. Finally, tie a Kaiser knot.
10. Final proof at ambient (32°C) for 80 minutes.
11. Dust some flour on the dough before baking.
12. Preheat oven. Baking options according to oven type:

A. Bake at 220°C (top heat) and 170°C (bottom heat) in oven for 13 – 16 minutes.

OR

B. Bake at 180°C in oven with fan for 15 – 18 minutes.