How to make sugar twist bread

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  1.All materials are ready.

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  2.Pour together the ingredients except butter.

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  3. Knead to the expansion stage.

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  4.Add butter and knead until complete (glove film appears).Cover with plastic wrap and let rise at room temperature 25-28 degrees for one hour.

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  5. Dip your fingers into dry powder and poke a hole in the surface.It will not shrink or rebound.Sent.

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  6. Take out the dough, deflate it, gently tap out the excess air with your hands, and divide it into equal parts 12 portions, my small ball is about 30 grams, divide it into balls, cover with plastic wrap and let rest for 15 minutes.

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  7. Line a baking sheet with tin foil, grease the tin foil with oil, and roll the two dough balls into long strips , the length is about 40--50 cm.Braid two by two into twists as shown in the picture.

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  8. Place on the baking sheet for secondary fermentation, which will take about an hour.

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  9. After the second rise is done, brush it with milk, sprinkle with large granulated sugar, and bake in the middle layer at 180 degrees Bake for 25 minutes, then move to the lower layer after about 15-20 minutes, when the bread is golden brown, move to the lower layer after it is golden brown.Depends on your oven.

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  10.Finished product.