-200 g flour
-10g butter or margarine
-5g yeast
-125ml liquid (half water and half milk)
-2 large eggs
-1/4 tsp castor sugar
-1/4 tsp salt
Method
-Sieve the flour into a bowl and then warm in the oven or above the stove
-Mix the yeast and sugar in a small bowl then add a quarter of the liquid and mix
-Make a well at the centre of the flour and add the dissolved yeast and sugar
-Sprinkle over a little of the flour then cover with a damp cloth, leave in a warm place for the yeast to ferment (bubble)
-Warm the remaining liquid then add to the flour together with the butter and salt
-Begin to knead firmly until dough becomes smooth, soft, but non-sticky
-Cover the dough with a cloth and leave in a warm place once again until its size doubles
-Uncover and knock back the dough on a clean surface
-Divide the dough into 8 equal pieces and mould into desired shapes
-Place the shaped pieces on a floured baking sheet and cover with a cloth once again in a warm place so they double in size
-Brush carefully with egg wash
-Bake in a hot oven at 230-250 degrees for 10 min
NB: AVOID EXTREME HEAT BECAUSE IT KILLS THE YEAST AND SPOILS THE DOUGH
