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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 70 ml lukewarm milk
  • 15 g fresh yeast
  • 500 g flour
  • 15 g salt
  • 6 whole eggs – at room temperature
  • 350 g unsalted butter
  • 30 g castor sugar


Heat the milk and add the yeast to dissolve. Combine flour, salt, eggs and the milk mixture to form a dough.

Beat the butter and sugar together until soft and creamy. Add the butter to the dough mixture in 4 stages, beating well after each addition.

Once all the butter has been added, beat for 15 minutes on slow speed with the dough hook attachment in a mixer – the dough will be very soft.

Shape the dough into logs in the baking tins and leave to stand for two hours to prove until doubled in size. Bake at 190°C for 6 minutes.

Reduce the temperature to 175°C and bake for a further 15 minutes. Once baked, remove from the tin and allow to cool.