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Stand Mixers or Cooking ChefSpiral dough tool
Prep. (Before you begin) Cut the butter into cubes and leave at room temperature to soften. Getting started 1 - Fit the Spiral dough tool to the machine. 2 - Grease the loaf tin. Stage 1 1 - Add Ingredients 1 (flour, yeast, sugar, eggs, salt, milk) into the Mixer bowl. 2 - Attach the Mixer bowl to the machine and fit the splash guard. 3 - Mix on speed 1 for 5 minutes. Stage 2 1 - With the machine running, add Ingredients 2 (butter) into the Mixer bowl. 2 - Mix on speed 1 for 5 minutes or until the dough comes together. 3 - Cover with a tea towel. 4 - Leave to prove for 30 minutes. 5 - Transfer the dough from the Mixer bowl to a lightly floured worksurface. 6 - Gently pull the edges into the centre to form a ball. 7 - Gently roll the dough out into a log shape. 8 - Divide the dough into 10 equal pieces. 9 - Let rest for 10 minutes. 10 - Take one piece of dough, place it under the palm of your hand. 11 - Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape. 12 - Repeat this action with the rest of the dough pieces. 13 - Place the dough balls in 2 rows of 5 into the loaf tin. 14 - Cover with a tea towel. 15 - Leave to prove for 1 hour. Stage 3 1 - Pre heat the oven to 180ºC. 2 - Add Ingredients 3 (egg, milk) to the small bowl. 3 - Mix until combined. 4 - Brush the egg mixture over the top of the dough. 5 -Bake for 30 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped. 6 - Serve.