Ingredients

  • 2,250g Plain Flour, sieved
  • 30g         Yeast
  • 30g         Salt
  • 135g        Sugar
  • 33            Eggs (room temperature)
  • 240m      Milk, whole (room temperature)
  • 1,450g     Butter (room temperature)

Method

  • Mix together the flour, yeast, and sugar in a mixing bowl till well combined, and yeast is dispersed.

  • Add the milk, and combine well, ensuring there are no lumps, scrape the sides of the bowl from time to time to ensure, an even mix.

  • Add the eggs slowly together with the salt, and mix to a smooth dough, it should be rather wet.

  • Finally add the butter, a bit at a time till fully incorporated.

  • It is important that all ingredients be the same temperature, to ensure even mixing, ensure you continually scrape down the sides of the bowl, throughout the mixing process.

  • Place in a bowl, cover, and allow to prove in the refrigerator overnight.

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