Preparation info
  • Makes


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Perhaps not the place to start for the most amateur baker, these reward patience and work brilliantly warm from the oven alongside a (large) spoonful of our parfait.


  • 1 free-range organic egg
  • 130 ml water
  • 80 g beef dri


Weigh out all the ingredients before you start, keeping the wet and dry separate. Combine the wet and dry together to form a dough. We like to use a food mixer, with the dough hook attached. Mix for 8 minutes on a low speed. Wrap the bowl with a tea towel or cling film and leave in a warm place for 1 hour, or until the dough has doubled in size.

Line a baking tray with baking parchment.