| Ingredient | Method |
| 400g HP flour 100g LP flour 80g caster sugar 2 tsp salt 6 A egg yolks, apprv 113g 1 A eggs, beaten, apprv 55g 240g full milk 225g butter 1.5 tbsp instant yeast | 1. Dough: Place the dry ingredients in a bowl. Put the water in a cup and sprinkle instant yeast on top. Set aside for 5 minutes, until the yeast begin to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until the dough forms then add in butter, continue knead for about 10 minutes using dough hook in high speed. Cover with wet towel, ferment for 2 hours. 2. Once the dough has risen, place it on a floured surface and knead lightly to remove air bubbles. 3. Divide the dough into 6 portions, pick 1 portion and fold into thirds like business letter. Repeat folding for the 2nd time and arrange into loaf tin. Repeat the rest of dough. 4. Lets proof for 2nd time about 65 minutes. 5. Bake at preheated oven 180C for 50-55minutes. |
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