Ingredients
- 250g/9oz strong white bread flour, plus extra for dusting
- 5g salt
- 7g/⅓oz instant yeast
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- 105ml/3½fl oz milk
- 1 free-range egg,
- lightly beaten
- Filling: ( I didn't use the filling from the recipe did my own filling)
- 120 gm unsalted butter, softened
- 120 gm dark muscovado sugar
- 1 Tonka beans grated
- For the shiny glaze
- 3 tbsp of raspberry jam. ( the recipe said apricot jam but i didn't have that so use what i had)
- Mw for 10 seconds and then you can use it for glazing.
- For the sugar glaze
- 150 gm of powder sugar
- 1 to 2 tbso of egg whites ( if you don't want to used egg whites you can use water, I like the icing to get really hard so i use egg whites)
- Tip the flour into a large mixing bowl and add the salt to one side of the bowl
- and the yeast to the other. Add the butter, milk and egg and mix to combine,
- using your hands. Continue to mix until you’ve picked up all the flour from the
- sides of the bowl. Use the dough to clean the inside of the bowl and keep going
View Full Recipe at My Kitchen Treasures
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