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Ingredients:
| 1 | cup (225 g) | MAGNOLIA PURE FRESH MILK |
| 2 | tbsp (28 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 2 | tbsp (26 g) | brown sugar |
| 30 | grams | EMPEROR’S BEST INSTANT YEAST |
| 2 | tsp (10 g) | iodized fine salt |
| 3 | cups (360 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | L (4 c) | water |
| 3/4 | cup (172 g) | baking soda |
| 1 | pc (50 g) | MAGNOLIA BROWN EGG, mixed with 1 tbsp water |
Procedure:
1. In a mixing bowl fitted with a dough hook, mix together milk, butter, brown sugar, and yeast.
2. Stir in salt and 2 cups of flour, mixing for 3 minutes. Gradually incorporate the remaining flour to form a soft dough.
3. Knead the dough on a floured surface until it’s smooth and elastic, which should take about 8 to 10 minutes.
4. Transfer the dough to a greased bowl and cover it with plastic wrap. Allow it to rise for 1 hour or until it has doubled in size.
5. Preheat your oven to 205°C (400°F).
6. Punch down the dough and shape it into balls weighing about 120 to 150 grams each.
7. In a pot, mix water and baking soda and bring it to a boil.
8. Drop the dough balls into the boiling water and cook for 2 minutes.
9. Take them out of the pot and drain well.
10. Arrange balls on a greased baking sheet.
11. Brush the tops with an egg wash and score a cross on each one.
12. Bake for 15 minutes, then lower the temperature to 180°C (350°F) and continue baking for another 10-12 minutes until they turn brown.
13. Remove from oven and let cool before storage or serve warm.
Makes 4 pieces.
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