Ingredients:
Maida - 250 gms
Butter - 100 gms
Caster sugar - 2 tbsp
Pinch of salt
fast action yeast - 7 gm
Eggs - 3 + 1 extra beaten egg yolk, to glaze
Sugar cubes - 3 (lightly crushed)
Method:
Maida - 250 gms
Butter - 100 gms
Caster sugar - 2 tbsp
Pinch of salt
fast action yeast - 7 gm
Eggs - 3 + 1 extra beaten egg yolk, to glaze
Sugar cubes - 3 (lightly crushed)
Method:
- Add butter to the flour and mix until it looks like breadcrumbs.
- Then add sugar, pinch of salt and the yeast.
- Add the 3 eggs and mix to a soft dough, then knead it for 2-3 minutes.
- Butter a loaf tin. Tip the dough onto a floured work surface.
- With floured hands, knead the dough to make a ball, then put in the loaf tin, smooth side up.
- Cover with cling film and leave to rise in a warm place until doubled in size (about 2 hours)
- brush the top of broiche with the egg yolk and sprinkle the crushed sugar on top.
- Bake for 20-25 minutes at 200 C in conventional until golden and the loaf sounds hollow when tapped.
- Transfer to wire rack and let it cool.
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