Ingredients
- 500 g strong bread flour
- 120 g warm milk
- 3 eggs
- 150 g soft butter
- 60 g sugar
- 25 g fresh yeast
- 8 g salt
- 1 egg for brushing
Step-by-step
Using a different robot? Switch it here:
- Put the milk, yeast and sugar in the mixing bowl and set 2 min/37°C/speed 2.
- Add the eggs, flour and salt and mix 20 sec/speed 6.
- Knead 5 min/closed bowl/dough mode.
- Add the soft butter in pieces and knead 4 min/closed bowl/dough mode.
- Let the dough rise in a covered bowl until doubled in volume, about 90 min.
- Refrigerate the dough 30 min to make it easier to handle.
- Shape balls or a braid and place in a greased tin.
- Let it rise again, covered, about 60 min.
- Brush with beaten egg.
- Bake in a preheated oven at 170°C for 30 min until golden.
- Unmould and let cool on a rack.
Tips
- The butter should be soft but not melted.
- The cold makes it easier to shape this dough so rich in fat.
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