Add the yeast and Papondu to the mixer bowl.
Sprinkle the flours over the top. Finish with the salt and sugar (be careful not to let the salt and sugar come into contact with the yeast, as this could kill the yeast).
Using the mixer, start kneading onthe first speed (low speed) for 3 minutes.
During these 3 minutes, slowly pour in the cold milk in a thin stream.
After 3 minutes, the dough should pull away from the sides of the bowl.
Continue kneading on speed 2 (medium speed) for 8 minutes.
Add the margarine in two batches during these 8 minutes.
If necessary, use a dough scraper to remove the dough from the bowl and the mixer.
After 8 minutes, you’ll have a smooth dough with body and a well-developed gluten network.
Let rise for 30 minutes at room temperature.
Let the dough rest, then roll it out to a thickness of 2 cm. Store in the refrigerator at 4°C for 12 hours.
The next day, punch down the dough again and divide it into portions as desired. Let it grow in a humid environment at 27–28°C for 1½ to 2 hours. Brush with a mixture plant-based milk plant-based Papondu Battu, sprinkle with sugar, then bake at 160°C for 25 to 30 minutes, depending on the size.
As soon as it comes out of the oven, transfer it to a cooling rack. Let it cool before serving.
