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1. In a small saucepan over medium heat, whisk together the flour and water until no lumps remain. Cook, stirring constantly, until the mixture thickens into a paste. Remove from heat and allow to cool slightly.
14 g Plain flour (for tangzhong),
60 ml Water (for tangzhong)
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2. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, fine salt, and instant dried yeast. Add the milk and the cooled tangzhong paste. Mix on low speed until a shaggy dough forms, then increase speed and knead for 5–7 minutes until smooth.
155 ml Milk,
8 g Fine salt,
310 g Bread flour,
40 g Sugar,
2 tsp Instant dried yeast
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3. Add the softened cubed butter a few pieces at a time, kneading on medium speed until each addition is fully incorporated and the dough is smooth, elastic, and slightly tacky — about 5 more minutes.
30 g Butter, softened and cubed (for dough)
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4. Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and leave to rise in a warm place until doubled in size, about 1 hour.
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5. Punch down the risen dough and divide it into 8 equal portions. On a lightly floured surface, roll each portion into a long triangle (like a pizza slice shape).
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6. Place a piece of cold butter at the wide end of each triangle. Roll the dough up tightly from the wide end towards the point, encasing the butter. Place rolls point-side down on a lined baking tray, spaced apart.
200 g Cold butter (cut into 8 x 25g pieces, for filling)
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7. Cover loosely and allow rolls to proof for a second time until noticeably puffed, about 30–45 minutes. Preheat your oven to 200°C / 390°F (fan-forced) while the rolls proof.
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8. Sprinkle the tops of the proofed rolls generously with flaked salt. Bake in the preheated oven for 16–18 minutes, until deep golden brown and the bases are crispy.
Flaked salt
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9. Remove from the oven and allow to cool slightly on the tray before serving. Best enjoyed warm when the base is at its crispiest.
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By mansi
