 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
This is a yeast bread which has a small knot on top. A French which is usually eaten for breakfast along with the croissant, so I am told. I haven't tried this yet, but this is another recipe which wont be too long before I make. Ingredients:
2 cups flour, sifted |
30 g yeast |
1/4 cup warm water |
extra warm water |
1/2 teaspoon salt |
2 teaspoons sugar |
3 eggs, beaten |
125 g butter, softened |
eggs or milk, for glazing |
Directions:
1. Combine 1/2 cup flour with crumbled yeast. Mix to a soft dough with the warm water, lightly knead in a bowl and make a shallow cross on the top with a sharp knife. Leave mixture in a warm place in a bowl to prove, until mixture doubles in size.
2. Sift remaining flour into a basin with the salt and the sugar. Make a dough with the eggs and knead on a flour board until it is soft and pliable. Knead the butter and flour mixture into the yeast dough and transfer to an oiled bowl.
3. Cover and set aside in a warm place to prove, until it has doubled in size. Knead lightly and break off small pieces and fill greased brioche or muffin tins. Press a hole in the top of each piece of dough and insert another smaller piece so that it resembles a hat .
4. Allow to rise again, then brush with the egg or milk and bake at 230°C for 20 minutes. approximately.
5. Serve hot.
|
|