|Ingredients A||Ingredients B||Ingredients C|
- Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
- Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.
- Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.
- After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsley and paprika powder.