How to Shape Pandan Sausage Sourdough Rolls into Flower!

Start with 80 g of bubbly active sourdough starter and add 80 g of water, mixing quickly.

Add 25 g of custard sugar and 180 g of bread flour, kneading into a stiff dough.

Let the stiff dough rise for 8 to 12 hours until it doubles in size.

Combine 200 g of plant Greek yogurt, 150 ml of fresh full cream milk, 1 tbsp of pandan essence, and 30 g of molasses in a stand mixer bowl.

Add the stiff starter to the wet ingredients and then pour in 400 g of bread flour and a pinch of salt, mixing on low speed.

After 5 to 7 minutes, when the dough is cohesive, add 40 g of softened butter gradually while mixing.

Knead for another 8 to 10 minutes until the dough is smooth, strong, and elastic, passing the windowpane test.

Place the dough in a lightly oiled bowl, cover it, and let it rise for 3 to 5 hours until doubled in size.

Punch down the dough and divide it into 12 pieces, rolling each into a ball.

Roll each ball into a flat log longer than a cooked hot dog and wrap it around a sausage, pinching the seam tightly.

Make nine evenly spaced cuts along the top of the dough, cutting about 2/3 of the way through.

Curl the log into a circle, pinching the ends to seal, and fan out the petals to reveal the cross-section.

Place the shaped rolls on a lined baking tray, cover lightly, and let them rest for about an hour until doubled in size.

Brush the surface with milk and bake in the oven at 180 Celsius for 18 to 22 minutes until lightly golden.

Equipment Needed

Spice Level:

Dietary

Allergens