• Leaven
• Mix bread flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.

Dough

• In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
• Gradually add butter and incorporate about 1 minute on low speed. Once all
• the butter is incorporated, turn the mixer up one speed and knead the dough
• until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
• Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Custard Filling

• Whisk egg, sugar, and salt in a bowl. Gradually add in milk as you are whisking. Sift in the flour and milk powder into the mixture and whisk again. There will be some lumps. Do not worry
• Put the saucepan over low heat. Add butter and continue to stir until butter started to melt and continue to cook until the custard thickened. Remove to let the custard cool down and it will thicken further. Let it cools down completely. Cover and refrigerate if not using on the same day
• When the custard is firm, you can roll them into 6 large balls of 49g pieces.
• Next morning divide the dough into 6 pieces of 85g. Custard filling about 6 pieces of 49g.
• Stuff the filling into the dough and shape and do a proof of about 1 hour.
• Bake it in 350°F for 25- 30 minutes or until golden in color.
• Enjoy, it is excellent breakfast bread on its own.