Warm the milk into luke warm temperature. If you use fresh yeast, please dissolve the yeast in luke warm milk and to activate it.

In a bowl, mix all the dry ingredients. Add the instant yeast.

Use the spiral mixer and mix it slowly and add the egg and slowly add the milk into the ingredients while mixing.

Add butter and salt

Mix the dough for 10-12 minutes until it reaches windowpane stage/elastic.

Shape the dough into ball. Place it in a bowl and cover it with plastic folio/wrapping folio. Place it in warm place and let it ferment for 45-60 minutes.

After 60 minutes, remove the dough out of the bowl. Divide the dough into 50 gram each. Shape it round.

Place a baking form or baking tray, smear it wih margarine/butter.

Take one dough, roll it flat, you may fill it with chocolate flakes/spread, raisins, cheese, etc.

Roll it down and shape it round and place it in the baking tin.

Continue with the rest of dough.

Proof it again for another 45 minutes until it is double in volume.

Preheat your oven at 180 C for 10-15 minutes.

After proofing it, brush the dough with milk. Place the dough into oven and bake it for 20 minutes.