Pigeoncater

Name: pigeoncater
Total time: 20 min
Yield: 4
Ingredients: 500 gram patent flower; 1.5 bag dried yeast; 25 gram fresh yeast; 250 milliliters milk; 8 gram salt; 100 gram white caster sugar; flour; 1 egg

Ingredients

Directions

Mix the flour, the yeast and milk and let rest for about 20 minutes at room temperature.
Knead in the salt and the caster sugar, form a ball and let it rise for 15 minutes.
Take 4 bread rollenter size of a golf ball from the dough. Form a long oval on the floured surface of the rest of the dough.
Shape of the dough balls 4 strung and roll them into spiral spheres. Put them against the corners of the oval.
Brush the dough with the egg, mixed with 1 tablespoon of water. Repeat this after 5 minutes and let the dough rest for 15 minutes.
Place the dough on the baking tray and cover for approx. 45 minutes.
Then cut the side of the dough into a zigzag pattern and make lines or waves on the top with a sharp knife. Leave to rise for another 45 minutes.
In the meantime, preheat the oven to 200 ° C. Put the bread in and lower the oven temperature to 180 ° C. Fry the bread until golden brown for about 35 minutes.