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1
Place white bread flour, wheat bread flour, sugar and salt into a mixing bowl, gently mix well.
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2
Dissolve dried yeast in warm milk, leave it for 1-2 min.
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3
After that add the milk mixture into the flour mixture.
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4
Quickly combine them.
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5
When all the flour are moistened, place the dough onto a pastry board.
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6
Knead the dough in a forward motion by hands for 5 min, fold in butter to the dough.
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7
Then knead the dough for another 5 min or until the butter is combined.
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8
Take about 1/3 of dough, add in coffee powder.
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9
Knead the dough until all coffee powder is combined and smooth.
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10
While for the plain dough, knead it until smooth.
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11
This process usually takes about 15 mins.
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12
Leave the coffee dough and the plain dough in separate mixing bowls for 30 min at 40C, or until they are doubled in size.
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13
When the doughs are ready, transfer them onto a pastry board.
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14
Gently press them to remove excess air.
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15
Divide the plain dough into 3 portions and coffee dough into 2 portions.
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16
Shape all the doughs into balls.
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17
Flatten all the doughs.
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18
Then place the doughs in alternating colours.
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19
(Plain dough on top and bottom).
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20
After that, flatten the dough into a big circle.
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21
Roll the dough in a cylinder shape, gently press the dough to flatten it.
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22
Cut the dough into 3 prices and braid the dough.
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23
Transfer it to a baking tray.
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24
Cover the dough and allow it to stay in warm place (40C) for 30min or until it is doubled in size.
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25
Preheat the oven to 180C.
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26
When the dough is ready, bake it in the oven at 180C for 30min or until golden brown.
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27
Leave it to cool completely before serving.
