"Molnarka" - sweet brioche type hungarian bread roll

This is the sweet version of yesterday’s Kipfel. Popular with ham and cheese, as well as with jam. Can also be made round as a brioche for hamburgers.

Ingredients:

600g Plain Flour

1 Teaspoon of Salt

3 Tablespoon of White Sugar

1 Whole Egg (large)

140g Natural Greek Yoghurt

2 Tablespoon of Potato Flakes (can be left out)

100g Soft Butter

12g Instant Dry Yest

150ml Warm Milk

Mix all ingredients together and knead dough for about 15minutes.

Rest for 30-60 minutes.

Dough should be about 1100g (approx).

Divide dough to 10 round ball shapes. (Measure each piece on a scale if you want same size pieces)

Rest for 15 minutes.

Stretch to a round shape and roll up each piece, pinch and tuck the ends under. Put them on a baking tray covered with bake paper or silicon mat.

Rest for 45minutes.

Brush the top of each piece with a mixed whole egg and sprinkle with sesame seed.

Bake on 200c for about 15-20 minutes.

Let it cool on a wire rack before serving.