Recipe book

Directions

• Mix warm water with yeast in a large bowl.
• Add egg yolks – make sure they are room temperature.
• Add vegetable oil and sugar. Mix together.
• Sift the flour into the mixture and add salt. Mix everything together slowly. If you are using electrical mixer, use the dough hook, as the mixture will become more sturdy at this point.
• Once done, form the ball, cover in cling film and put into the fridge to rest for 1 hour. You can leave the dough overnight if you have more time.
• Take the dough out of the fridge and split into two. This will make two loaves.
• Now for the plait, there are different ways of doing it. I’ve made mine into a simple three-way plait. Firstly, split the dough into three parts. Make a roll from each one, about 2cm wide.
• Join all 3 rolls together at one end. Then make a simple plait. Connect the endings together.
• Move the loaf onto the backing tray layed out with backing paper.
• Brush the top of the loaf with beaten up egg mixed with one spoon of water. Leave it to grow for 1 hour.
• Prepare the crumble: Mix together flour, butter, and sugar. It’s easiest to do this by hand. You should get small crumbs from it. Put it in a fridge for 30min.
• After loaves have risen, brush them with the egg once again then sprinkle the crumble all over it. Leave it to grow for about 1/2 hour (if you are using dried yeast you might have to leave it for longer – about 1 hour).
• Bake the loaves in 180C for about 40min until golden from the top.