Elven Bread 2

Ok, I confess it, I have a thing for bake with yeast, any kind of yeast, dry, fresh, wild, sourdough… So when  a friend of mine presented me those pretty rolls I couldn’t avoid to think: “that is, that is exactly what an elven bread should look like“. Those rolls are absolutely superior in savor and shape to any other bread I have seen or taste before. So I took the recipe and I made some adjustament that suit my taste better, and here it is the prettiest bread roll I have ever done…

Ingredients

For the dough:

20 gr. of active dry yeast

800 gr. of strong flour

2 cups of full-fat milk

1 cup of oil

3 tbs of sugar

1 tea spoonful of sea salt

1 egg yolk and two whites

For the wash:

100 gr of room temperature butter

1 egg yolk

For the glaze:

1 egg

Directions

Prepare the sponge:

• Sprinkle yeast and sugar into 100ml of warm milk in the  bowl of a stand mixer and stir to dissolve (if you have a kneading machine you will save a lot of work).
• Set it  to rise in a warm place for about one hour.

Prepare the dough:

• Mix the  flour with salt and add it with the remaining milk to the sponge.
• Attach the dough hook to the mixer and knead it until you have a smooth and elastic dough (about 20 minutes at medium speed)
• Work it a bit on a floured surface, cover with plastic wrap and let it rise another hour (but it depends on room temperature, less if it is a hot summer day).
• Knock back and divide the dough in eight small ball of 150 gr each Let it rise for another hour.
• Prepare the wash, with the whip mix together the egg yolk and the butter until creamy
• Knock back the first ball and roll with a pin until 3 mm high, spread the wash uniformly and cover with another rolled dough like in the photos. When you have 4 layer, cut the dough in eight triangles and roll it as in the photo (you will get the shape of a leave). Let it rise for another half an hour.

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• Make an egg glaze by lightly beating the egg
• Brush the top of the loaf with the glaze. Bake it in a preheated oven at 200°C for 2* minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then just use the bread program.