Sorry guys.
I still haven’t shared the recipe so here it is:
Preheat the oven to 190C.
- 200 g Full Fat Milk
- 2 medium Eggs
- 600 g strong white bread flour
- 7 g of instant yeast
- 50 g caster sugar
- 2 tsp salt
- 200 g unsalted butter
Start by making the dough with these ingredients.
Add the milk and eggs into a bowl. Then add the flour. Add the yeast into on side of the bowl and the sugar and salt on the other side (not touching the yeast). Add the soft butter and mix it all together either in a mixer or I just used a hand mixer.
I put the dough aside a bit but recipe is actually with fresh yeast so normally it should proof longer.
Meanwhile you make the filling:
- 150 g unsalted butter (make sure it’s soft)
- 250 g soft brown sugar
- 2 tsp cinnamon powder
Mix it all up.
Then you roll the dough out and spread the filling everywhere.
Fold over from both sides. Try it make it as even as possible. Slice them up into strips - makes around 12 or so. Then you cut 3 strip and braid each one and roll it from top down.
Grease a muffin tray. Pop them all in and brush with egg glaze.
Bake for around 18-20 minutes till the tops are golden brown.
Powder with icing sugar.
Recipe from: Richard Bertinet
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