Chef de haute cuisineMETHOD
Sift flour & salt
Cream yeast and sugar and add milk followed by butter and beaten egg
Make a well in the flour add liquid and mix into a dough (must be moist)
Cover and let rise [+/- hour]
Knead and roll out into oblong, spread with butter, fold over and roll out
again
Repeat 2x more, chill for 2 hour and roll out and make shapes ( be
arty-farty)
Add filling of your choice - stewed apples, custard, dried fruit compote
etc.
Place on greased baking sheet and prove (set aside covered in a warm
place) for 15 minutes
Brush with beaten egg.
Bake for 25 min at 200 c
Brush with glaze.
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2 cup Flour
1 T/sp. yeast
2 T/sp. caster sugar
a cup luke-warm milk
50 g Butter (1/2 in & 1/2 for rolling on)
1 egg beaten (1/2 in & 1/2 for brushing on)
pinch of salt
Glaze:
Icing sugar & water mix for brushing on while still hot from the oven