200g bread flour
50g cake flour
15g 3-in-1 instant white coffee
15g blackstrap molasses
2g sea salt
3g instant yeast
approx. 160ml water
10g unsalted butter
syrup for cooking the dough (1 litre water and 2 tbsp
some rolled oats for garnishing
1 Mix dough ingredients, then add 140ml water to stir. Add remaining water to beat into a dough. Add softened butter and stir till dough can be pulled into a thin film.
2 Round the dough to put into a container. Cover with lid and refrigerate to cool and ferment for 12 to 16 hours.
3 Remove dough from fridge to round its opposite side. Set aside to let it warm up to room temperature.
4 Press dough lightly to purge the air. Use a spatula to divide into 6 equal portions. Round them then cover with cling film. Leave them to stand for 10 minutes.
5 Roll doughs into ovals, then into strips. Flatten one end with rolling pin then wrap the tail securely with flattened end to prevent from cracking during baking. Place doughs separately on a 12x12cm parchment paper. Let them ferment for about 30 minutes.
6 Bring syrup to boil over high heat. Turn to low heat. Place the parchment paper of doughs into the syrup. Cook on both sides each for 10 seconds before removing to place on a baking tray lined with a nonstick cloth.
7 Sprinkle rolled oats over their still-moist surfaces.
8 Bake in oven preheated to 200°C for 15 to 20 minutes. Then transfer to rack to cool.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller