Twist Doughnut Bread Recipe

Sugar Twisted Sugared Floss PastryBread is a dish that many people often make, and different preparations can result in varied flavors.Cooking Network shares the recipe for Twisted Sugared Floss Pastry Bread, which is simple, delicious, and perfect for meals. This method makes Twisted Sugared Floss Pastry Bread fragrant, sweet, fresh, and spicy, with a full range of five flavors, and many similar dishes can be prepared in a similar manner.

Twisted Sugared Floss Pastry Bread Ingredients Introduction

Main Ingredients:

High-gluten Flour (200 grams) Auxiliary Ingredients:

Fine Sugar (30 grams) Salt (2 grams) Yeast (3 grams) Whole Egg Liquid (30 grams) Pure

Milk (90-100 grams) Unsalted Butter (20 grams) Milk (for brushing on the bread a little bit) Coarse Sugar (for sprinkling on top of the bread) Twisted Sugared Floss Pastry Bread preparation steps:

1. Prepare all ingredients.

2. Add all ingredients except butter to a mixing bowl.

3. Knead until dough develops extensibility.

4. Add butter and knead until the dough reaches full stage (with a thin membrane).

Cover with plastic wrap and let it rest at room temperature between 25-28°C for one hour.5. Use your finger to poke holes in the dough; if the dough does not shrink or rebound, it has risen properly.

6. Remove the dough, release air by patting out excess air, and divide into 12 equal parts (approximately 30 grams each). Shape them into round balls, cover with plastic wrap, and let rest for 15 minutes.

7. Line a baking tray with parchment paper and apply oil. Roll two pieces of dough into long strips approximately 40-50 centimeters in length, then braid them like floss.

8. Place the braided dough on the prepared baking tray for secondary fermentation, which should take about one hour.9. After secondary fermentation is complete, brush with milk and sprinkle coarse sugar on top.

Bake in a preheated oven at 180°C on middle rack for approximately 25 minutes; move to lower rack after about 15-20 minutes when the bread turns golden brown, or according to your own oven's characteristics.

10. Finished product.Tips: Adjust baking temperature and time according to your specific oven, gradually add pure milk based on its volume (I added 100 grams), and adjust as needed depending on the flour's absorbency. Adjust the oven temperature and time according to your own oven.

10. Finished product.

1Tips:

Add pure milk gradually, I used 100 grams, adjust the amount based on the absorbency of the flour.