Ingredients:

4 cups of white bread flour (plain flour can be use as well)

half cups of milk powder

salt to taste

2 cups of room temperature liquid milk

50 grms of melted unsalted butter

12 grms of dry active yeast (yeast mixture)

1 tbsp of white sugar (yeast mixture)

half cup of luke warm water (yeast mixture)

1/2 kg of mincemeat of your choice (stuffing)

handful of chopped coriander and mint (stuffing)

salt and pepper (stuffing)

1/2 tsp of turmeric powder (stuffing)

1 tbsp of garam masala (stuffing)

1 tbsp of oil (stuffing)

1 tbsp if garlic paste (stuffing)

Directions:

1. Mix all together in a bowl and let froth for 5 to 7mins.

2. In a standing mixer with dough hook attachment add all ingredients from list 1 and list 2, mix until a dough is obtained, bear in mind that the dough will be Sticky. Work on the dough for a good 10 mins, this step can either be done by hand or in the mixer itself, after 10 mins, cover and let proof in room temperature for 1 and 1/2 hour.

3. Stuffing. Add all in a nonstick pan and cook until dry completely, remove and set aside to cool completely.

4. Baking prep. Punch out all air pockets from the dough and make little golf size balls around 20, spoon in the stuffing and roll horizontally to give a baguette shape and twist to give a snail shape. Tuck the end underneath the shaped dough, to prevent from over relapsing whilst baking, egg wash them and sprinkle with seeds of your choice. Bake in a preheated oven for 15 mins, remove and serve warm.

Bon Appetit!