• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 60g lukewarm water
  • 6 tsp instant yeast
  • A pinch of castor sugar
  • 25g butter
  • 120g lukewarm low-fat milk
  • 50g wholemeal flour
  • 250g high-protein flour
  • ½ tsp salt
  • 30g soft brown sugar
  • 25g sultanas
  • Glaze (combine ingredients)
  • 1 tsp beaten egg
  • 1 tbsp milk
  • Topping (combine ingredients)
  • 1 tbsp sesame seeds
  • 1 tbsp black sesame seeds

Instructions

  1. Combine lukewarm water and yeast in a small bowl. Add castor sugar. Cover and leave aside to turn frothy.
  2. Sift flours into a large mixing bowl. Add salt and brown sugar. Add in the butter and mix until the flour turns crumbly.
  3. Make a well in the centre and pour in the yeast mixture and the milk. Knead into a smooth dough for 10 minutes.
  4. Put the dough into a lightly floured bowl and cover with a damp tea towel.
  5. Leave aside to proof in a warm place for 40 minutes or until dough is doubled in size. Remove the dough onto a lightly floured surface and punch down the dough. Add the sultanas.
  6. Divide into small portions of 50-60g each and roll each into small olive shapes. Place on lightly greased baking trays. Leave to rise for 40-45 minutes or until doubled in bulk.
  7. Brush with glaze and sprinkle with combined sesame seeds mixture. Bake in preheated oven at 220°C for about 15 minutes.

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