Scallion Plaits

Learn how to make soft and fluffy Scallion Plaits using Saf-instant® Gold Instant Dry Yeast. This recipe uses a sponge method to develop flavour and achieve a light, tender texture, finished with a savoury scallion butter topping.

Whether you’re a professional baker or a home baker, this recipe delivers soft, aromatic bread with excellent volume and texture.

INGREDIENTS

SpongeQuantity
Bread Flour388g
Saf-instant® Gold Instant Dry Yeast3.5g
Water22g
DoughQuantity
All-Purpose Flour165g
Salt8g
Saf-instant® Gold Instant Dry Yeast11g
Sugar121g
Milk Powder22g
Water33g
Eggs55g
Unsalted Butter83g
Scallion ToppingQuantity
Chopped Scallions40g
Butter20g
Black Pepper1g
Salt2g

FEATURED PRODUCT

Saf-instant® Gold

SPONGE

Method

  1. Mix all ingredients until just combined. Do not develop gluten.
  2. Rest in the chiller for at least 8 hours.

DOUGH

Method

  1. Mix all dry ingredients on slow speed until combined, then add water, eggs, and the sponge.
  2. Mix on medium speed for 10–15 mins until about 80% gluten development. Add butter and mix on high speed for 3–5 mins until fully developed.
  3. Scale the dough into 40 g pieces, then round and smooth each one.
  4. Cover and rest for 10 mins.
  5. Flatten each piece, roll into a rod, and braid 3 rods into a plait.
  6. Proof for 45–60 mins or until the dough doubles in size.
  7. Brush with scallion topping and bake at 160–180°C for 12–15 mins or until golden brown.

SCALLION TOPPING

Method

  1. Melt the butter, then add the black pepper and salt. Mix well.
  2. Add the chopped scallions and combine well.

Watch the recipe video here.