Mix yeast and warm water together. In another mixing bowl, put in bread flour, sugar, salt, charcoal powder and mix all together. Then pour in yeast mixture. Use a hook attachment and mix it until slightly incorporated then add in 1 nos egg. When dough slightly absorb most of the flour then add in room temp unsalted butter.
Knead the dough until smooth and do the window test. Cing wrap or use a damp cloth to cover the dough and let it rest for 30 mins or doubled up.
Remove dough from the bowl and place it on a dusting work surface. Use a rolling pin and roll out into rectangle sized.
Use an offset spatula to spread all over on the dough. Then roll the dough from bottom to top. Get a sharp knife and cut using 3 finger size guide.
Greased and place it in an 8 inch cake mould with 2 inch round cutter in the center. Use a cling film and wrap and let it rest for 15 mins or doubled the size.
Preheat the oven to 190c and crack 1 nos egg for eggwash.
Put it into the oven for 15 min.
