for 8 pieces

Dough

300 g	white flour
1 tbsp	sugar
½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ¼ dl	full-cream milk
50 g	butter, cut into pieces

To shape

100 g	double cream
1	egg yolk
1 tbsp	sugar
1 tsp	Maizena cornflour

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl using the dough hook on a food processor, pour in the milk, knead for approx. 5 mins. Gradually add the butter and continue to knead for approx. 10 mins. Divide the dough into 8 portions, shape into balls, flatten slightly, cover and leave to rise for approx. 2 hrs.

To shape

Flatten the pieces of dough, creating a border of approx. 1 cm all the way around. Transfer to a baking tray lined with baking paper. Combine the cream, egg yolk, sugar and cornflour, spread on top of the dough.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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