← Nouns Cooking · French

Ingredients

• 350 g plain flour (or half bread flour)
• 7 g fast-action dried yeast
• 45 g Sugar
• 1 tsp Salt
• 160 ml lukewarm whole milk
• 1 egg, plus 1 more to glaze
• 75 g Butter, softened
• 2 tbsp Pearl (nib) sugar (optional)

Method

1. Mix the flour, yeast, sugar and salt. Add the milk and egg and knead for 8 min until smooth.
2. Add the butter a little at a time, kneading for 5 min more, until the dough is soft, glossy and pulls away from the bowl.
3. Cover and leave to rise for 1½ hours, until doubled.
4. Divide into 12 pieces, roll each into a smooth ball or small oval and set on a lined tray. Cover and prove for 1 hour, until puffy.
5. Heat the oven to 190°C (170°C fan, 375°F). Brush with beaten egg, snip the tops with scissors if you like and sprinkle with pearl sugar. Bake for 12–15 min until golden.

Tips

• Classic after-school snack: split and fill with a bar of dark chocolate.
• They stay soft for 2 days in an airtight tin and freeze well.

Sources

Written in our own words after cross-checking these recipes:

BBC Food Amour de Cuisine