- Soak instant yeast into the water until dissolved.
- Add bread flour, salt and sugar into mixing bowl and mix well with a rubber spatula.
- Add egg and dissolved yeast into it, use mixer with dough hook attachment and switch machine to medium speed until mixture becomes a soft dough.
- Place soft dough on dusted flour surface and press dough down with the heel of your hand, then roll the dough towards you, turn dough and repeat a few times (about 5 mins). Add crisco shortening in the center, wrap it up and repeat the process again until it’s smooth and elastic and shape it into a ball.
- Cover the dough in a bowl and let it rest for about 30 mins or dough rises to double or triple.
- Use your index finger to poke the dough, it does not spring back, it is ready to use.
- Deflate the dough and turn it out onto a lightly floured surface. Divide dough into 9 equal pieces about 55g each and knead smooth into round balls, cover with plastic sheet and let it rest for 10 minutes.
- Rub a small amount of flour on the rolling pin and roll dough to long length, about 8 inches long and 4 inches wide.
- Use your hand to roll up the dough, gently press the dough as you roll.
- Prepare one lightly beaten egg on a small tray and breadcrumbs on another tray.
- Dip dough on the lightly beaten egg and coat with breadcrumbs, let it rest for another 10 mins.
- Deep fry dough at medium heat for about 8 minutes till golden brown. (I shallow fry the bread dough instead by turning the dough often to make sure the dough is cooked)
- Leave crust bread to cool and slice it lengthwise and sandwich with any fillings you fancy.
Got a good feedback from Fong’s Kitchen Journal about the method of deep frying bread ~
“You may want to try deep-frying instead of shallow-frying for a lighter brown tone. When shallow-fry, the bread is very close to the bottom of pan/wok and it will burn easily. Start with lower heat at the beginning and increase heat at the end to expel the oil.” ~ Thank you Fong 🙂