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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)


  • 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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