Mix all ingredients in a mixing bowl except softened butter, until mixture becomes a soft dough.
Add in softened butter, knead dough until becomes smooth with elasticity.Â
Leave dough in a warm place for proofing until size doubles (Duration: ~ 1 hour)
Portion the dough into 3 equal parts, shape it into a ball, and then allow it to rest for another 10 minutes.Â
Flatten the dough into rectangular shape and roll it, then place it into a Pullman tin or any baking tray, with a final proofing of 45 – 60 minutes. Let dough rise about 90% full.Â
Cover the Pullman tin, bake in a preheated oven of 190°C for 35 minutes, and then 180°C (fan-forced) for another 5 minutes.Â
Vanilla Ice Cream with Fried Apple & Lotus Biscoff Crumble
Juggle warm and cold like a magician and enchant your guests or family with a dazzling hot yet cold dessert. A trick that can be played in the twinkling of an eye. And Lotus Biscoff biscuits.
Gluten Free Scones with Sun Dried Tomatoes and Cheddar
Enjoy savory scones full of sharp cheddar, sun dried tomatoes and bright green onions. Made with Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour, this recipe comes together quickly in a big bowl with a majorly delicious payoff.
