Sort ingredients
dan78
QR Code
Listen
Pdf
Mix 420 g warm water with 180 g warm milk
Stir in 60 g sugar, then add 14 g active dry yeast and let it foam for 5–10 minutes
In a bowl, mix 1,000 g flour with 20 g salt
Add the yeast mixture and 60 g melted butter, mix until shaggy, then knead 8–10 minutes until smooth
Let rise until doubled, punch down gently, rest 15 minutes, then split in half
Heat a pan on medium-low with butter and a splash of oil
Tear off palm-size pieces of dough, flatten gently, and fry until puffed and golden on both sides
Drain toutons on paper towel
Fry bacon until crispy
Fry thick-cut bologna until crispy
Fry an egg
Layer: touton, cheese, bologna, bacon, egg, more cheese, second touton
Press sandwich and eat immediately