Spiral Roll Bread (Spanish Bread)

Snail shaped rolls (Spanish breakfast bread)

Ingredients (A)
225g / 2 cups unbleached bread flour
½ tsp salt
50g/ ¼ cup caster sugar
15g instant active yeast
(B)
1 egg
30ml / 2 tbsp sunflower oil
(C)
75ml milk
(D)
50g butter (melted) for diping

Icing sugar for dusting

Method
1) Lightly grease 2 baking tray (flat or use oven tray).
2) Put all ingredients (A) into the mixer bowl.
3) Beat (B) till creamy and add into ingredients (A) and mixed well using speed 2.
4) Now add (C) till the dough is form.
5) Using the same speed keep kneading till the dough is glossy & elastic and the surface of the mixer bowl is clean.
6) Remove the dough from the bowl and shape it into round and place in a lightly oiled bowl, cover with clear film and leave to rise in a warm place for 1 hour.
7) Turn out the dough on to a lightly floured surface. Knead again and divide into 16 equal pieces.
8) Shape the dough’s into 38cm long rope and dip into the (D) melted butter to coat.
9) On the baking tray, curl each rope into a loose spiral, spacing well apart. Tuck the ends under the seal. Cover with clear film and rise in warm place for 45 minutes or until doubled in size.
10) Meanwhile preheat oven to 190C. Brush the roll with water and dust with icing sugar. Bake for 10 minutes or until light golden brown. Cool on the wire rank. Dust again icing sugar and serve warm.


Equipment: KitchenAid Artisan Mixer: KSM150


West Metric Sdn Bhd