Ingredients:
Bread Dough
240 ml plain flour
1/4 tsp salt
30 ml sugar
1 tbsp beaten egg
1 tsp dried instant yeast
70 ml milk
1 tbsp butter
Polo Pastry
2 tbsp butter
25 ml powdered sugar
pinch of salt
1 tbsp beaten egg
95 ml plain flour
Filling (optional)
2 ½ tbsp butter
1 ¾ tbsp sugar
pinch of salt
Method:
To prepare the bread dough:
In a large mixing bowl, add-in all the dough ingredients and mix with fingertips to combine and detach from side wall of bowl.
Knead generously for about 15-20 minutes or till form smooth and soft skin dough.
Set aside covered with wet kitchen towel to proof for 1 ½ hours or till double in size.
Punch down proofed dough to release entrapped gas, divide dough into 4 portions and set aside to rest for 15 minutes or till use.
To prepare the polo pastry:
In a bowl, beat butter, sugar and salt still pale and fluffy.
Beat-in egg till fully incorporated and grassy.
Fold-in flour and mix well with fingertips.
Divide into 4 portions and set aside till use.
To prepare the filing:
In another bowl, beat butter, sugar and salt till incorporated fully.
Chill in fridge till firm then divide into 4 portions and chill in fridge again till use.
To assembly:
Flatten one portion of bread dough and fill-in a portion of filling.
Wrap up, twist edges firmly to seal and ground the sealing tip onto the dough.
With both hands, shape the dough into proper dough ball, set aside.
Flatten one portion of polo pastry.
Gently lift up the flattened pastry and transfer onto the center of hand palm.
Place-on a filled dough and press the dough toward pastry till all the side walls of the dough being covered by the pastry (filling seal side down).
With both hands, shape the entire bun into ball.
With sharp knife, draw chequer pattern on the pastry surface and set aside to proof for about 1 hour or till double in size.
Brush-on egg wash and bake in a preheated oven at 180 °C for 15 minutes or till golden.
Best serves fresh or reheat it in oven for few minutes on the next day before serving.
