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| 70g flour 1/4 tsp instant yeast 10 g sugar |
Mix the dry ingredients |
| 30 g water 1 egg |
Mix in the egg and water until smooth Leave overnight to rise |
| 160 g flour 25 g sugar 1 1/2 tsp instant yeast 1 tsp salt |
Mix the dry ingredients Sprinkle on top of the sponge Leave to stand for an hour Add the eggs Mix with dough hooks until smooth |
| 2 eggs |
Add the butter a little at a time, mixing in well Cover and leave to rise for an hour Put in the fridge for an hour Put on a floured surface Roll out and fold into three Put back in the fridge overnight Knock down and divide into twelve portions grease a muffin tray and put a ball in each cup leave for an hour to rise heat the oven to 190C Glaze if required Cook for 10 minutes |
| 110 g butter |