Step 1

Pour 100 g of Polish seeds made overnight into a cooking basin

Step 2

Put 5 grams of high-sugar resistant dry yeast into 50 grams of water and stir well

Step 3

Pour in 200 g of milk and yeast liquid and continue to stir well

Step 4

Pour in 40 g of white sugar

Step 5

Pour in 450 g of high-gluten flour

Step 6

After kneading the dough, cover with plastic wrap and let it rest for 20 minutes

Step 7

Add 20 grams of butter and 5 grams of salt and continue to knead into a ball

Step 8

After kneading the smooth dough, cover with plastic wrap and let it rise for 40 minutes until it doubles in size

Step 9

After dividing the dough into 60 grams of dough, continue to cover with plastic wrap and let it relax for 20 minutes

Step 10

Knead the loose dough into a circle

Step 11

Top with mini fish sausages

Step 12

Cover with Anjia Italian tomato-flavored cheese slices and continue to ferment for a second time for 40 minutes

Step 13

Fermented dough can be baked in the middle and lower layers of the oven at 180°C for 25 minutes

Step 14

For a similar breakfast, the Italian tomato cheese cover is made with a small fish sausage meal kit