Heny Sison


by Heny Sison

Sweet Dough:
800 grams 6 ½ cup bread flour
200 grams 1 ½ cup PRINCESS CAKE FLOUR
220 grams 1 cup sugar
16 grams 1 tbsp salt
40 grams ½ cup milk powder
40 grams 2 piece egg yolks
165 grams 3 whole eggs
180 grams ¾ cup + 2tbsp MAGNOLIA GOLD BUTTER, softened
380 grams 1 1/2 cup cold water
12 grams 1 tbsp instant yeast
4 grams 1 tsp ZUPRIM dough improver

50 grams ½ cup dessicated coconut
40 grams ¼ cup sugar
40 grams 3 tbsp MAGNOLIA GOLD BUTTER,

25 grams 2 tbsp custard powder
50 grams 4 tsp water
25 grams ¼ cup confectioners’ sugar
17.5 grams 2 tbsp bread flour

1. To make the sweet dough: In the bowl of the mixer, combine bread flour, cake flour, sugar, salt, milk powder, yeast and bread improver. Mix to combine. Add eggs, softened butter, and water. Mix until properly developed. Ferment for 1½ hours in the chiller.
2. To make the coating: Mix all ingredients then set aside.
3. To make the filling: Mix custard powder with water. Add flour and confectioners’ sugar
4. Scale the sweet dough to 50 grams pieces.
5. Round the scaled dough.
6. Bench proof for 10 – 15 minutes.
7. Put a hole in the middle of the individual dough.Shaping it
like a bagel.
8. Dip one side of the dough in the coating.Transfer on a baking
sheet. Proof.
9. Pipe the custard filling in the center of the risen dough.
10. Bake at 350°F for 12 to 15 minutes.
11. Transfer on a wire rack to cool.


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