EARL GREY CHEESE
- Combine all ingredients together and mix well.
- Chill in the fridge.
YUDANE DOUGH
- Combine Prima Superfine Wholegrain Flour and 130g of boiling water. Mix well by hand.
- Cool to room temperature, cover and chill overnight.
MAIN DOUGH
- 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.
- Add in butter and mix on low speed until well-combined.
- Change to medium speed and mix until 100% gluten development.
- Keep final dough temperature at 25 – 26°C.
- Bulk ferment at ambient (28°C) for 30 minutes.
- Punch dough and ferment for another 30 minutes.
- Portion into 70g dough pieces, pre-shape to long stick and rest for 15 minutes.
- Roll out the dough until 45cm long using a rolling pin.
- 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.
- Final proof at ambient (32°C) for 80 minutes.
- Dust some flour on the dough before baking.
- 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.