- 1
Ingredients
- 160 ml milk
- 1½ tsp dried yeast
- 5 egg yolks, at room temperature, lightly beaten
- 375 gm plain flour, plus extra for dusting
- 30 gm caster sugar, plus extra for dusting
- 150 gm butter, diced and softened, plus extra for greasing
- For brushing: eggwash
Preparation
Step 1
1 Warm milk in a small saucepan over low heat until lukewarm. Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2 Whisk remaining milk with egg yolks in a bowl and set aside.
3 Mix flour, sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4 While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5 Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6 Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7 Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8 Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.