"Bread for me, if one of the most important parts of a meal. It really shows you where you’re about to go, what sort of culinary journey you are about to embark on. Something to nibble whilst sipping that first drink and flick the brain into indulge mode. These Little numbers are Such a treat to make, more of a treat to eat and the perfect start to any meal. I got this recipe a while ago when helping some friends out at an East London Restaurant and I have never looked back. I have tried many others, but none are yet to surpass the joy that these give me to serve." - Jay
You will need:
500g Bread Flour
100g Caster Sugar
100g Softened Butter
300g Water at 43°C (warmish)
Half an Egg
7g Instant Yeast or 20g Fresh Yeast
150g More bread flour to be added at the end.
- Combine dry ingredients (apart from your 150g Flour), and mix.
- Add Water and egg and combine.
- Slowly add your butter. Once this is a fully combined sticky dough, start adding your final flour a spoon at a time.
- Kneed until fully combined and elastic dough has formed (around 15 mins by hand, 8 mins if using a mixer with a dough hook).
- Shape into a large ball, cover with a towel and rest for an hour.
- When dough had doubled in size, knock it back and weigh out into 60g balls.
- Place these along a deep baking tray with about a cm in between each ball.
- Let these proof until doubled in size again (they will now be touching each other and starting to look the part).
- Glaze with egg wash and a sprinkle of salt.
- Bake at 190°C for 15 minutes, then turn the oven down to 170°C for 5 minutes.
Take out, let them cool and enjoy!