250 ml of water
250 grams of high protein flour
100 grams of cake flour
10 grams of instant yeast
100 ml of water
35 grams of butter
27 grams of milk powder
30 grams of sugar
¼ tsp salt
1 egg yolk
1 tsp honey
1 tsp milk powder
1 tsp water
Mix flour with water.
Cook until thickened but do not boil or thick rough. Remove and let cool.
Take as much as 125 grams. The rest can be stored in the refrigerator to be used again, as long as the color is not changed.
Enter the cold starter dough, butter and pour a little water.
Knead until the dough becomes smooth and elastic.
Spherical shape, then cover with a towel, let stand 1 hour or until the dough at room temperature depends to 2 times greater.
Take the dough, put the stuffing chocolate srpinkle then rounded shape or form according to taste, let stand until dough is fluffy again.
Brush with egg yolk and sprinkle chocolate sprinkle on top, bake for 10 minutes (preferably using fire up).
Remove and spread with a little butter.