Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 250 ml milk
  • 150 g unsalted butter, diced
  • 1 tbsp</


Bring the milk just to the boil. Spoon 4 tbsp of the milk into a bowl and let cool slightly. Add the butter and sugar to the remaining milk in the pan and stir to melt. Prepare the yeast with the warm milk.

Sift the flour and salt into a large bowl and make a well in the centre. Add the yeast, eggs and cooled sweetened milk and mix to a dough. Bea