Recipe Video
Ingredients
Dough
3.2% milk
130g
4.39fl oz
sugar
40g
1.40oz
2.68tbsp
fresh yeast/dry yeast
8/2g
0.14oz
0.27tbsp
egg
1pc
salt
5g
0.18oz
0.34tbsp
wheat flour
340g
11.90oz
1.36cup
22.78tbsp
vegetable oil
25g
0.85fl oz
butter (82.5%)
40g
1.40oz
2.68tbsp
Method
- Dissolve the sugar and yeast in warm milk, and leave it for 10-15 minutes.
- Add the egg, salt, flour, and knead to combine.
- Add the oil and butter, and knead for about 10-15 minutes.
- Place into a bowl greased with vegetable oil, cover with a towel or cling film and leave in the fridge for 10-12 hours.
- Take out the dough, and keep it at room temperature for about 40-60 minutes.
- Roll out 2/3 of the dough into a sheet (about the size of 12*15 inches/30*40cm). Evenly spread apple or apricot jam.
- Cut the rest of the dough into strips and place them on top in the lattice pattern.
- Bake at 338-356°F (170-180°C) for about 15-20 minutes.
