Mouna

Sponge Dough

1. Place all the sponge dough ingredients into the mixer and mix for 4 minutes on low speed and 4 minutes on high speed.
2. Cover and let it rest for 2 hours 30 minutes at 30˚C

1. Place in the prepared sponge dough and all dough ingredients excluding the butter, lemon and orange into the mixer.
2. Mix for 3 minutes on low speed and 5 minutes on high speed.
3. Add in the butter, lemon and orange and mix for 5 minutes on low speed and 3 minutes on high speed.
4. Final dough temperature should be approximately 25˚C.
5. Place the dough into a bowl, cover and let it rest for 45 minutes at room temperature.

1. Divide the dough into 10 pieces at approximately 450g each and let it rest for 15 minutes.
2. Using a rolling pin, roll the dough into a rectangular shape of about 30cm length and 10cm wide.
3. With one of the shorter side facing you, use your hands to roll the dough away from you to form a loaf-like shape. Remember to pinch the seam closed with your fingers.
4. Place the dough with the seam facing down into the loaf tin.
5. Cover and let it rest for 90 minutes at 30˚C and 80% humidity.
6. Brush a layer of egg wash and sprinkle with pearl sugar on each dough.

1. Preheat oven at 170˚C.
2. Bake for 30 minutes at 170˚C.
3. Let it cool before serving.

*For optional ingredients, please do adjust the mixing and proofing time accordingly if they are not included in the bake.