Place the flour, sugar, 25g butter and salt into the bowl of an electric mixer set with hook attachment. In a separate bowl, mix the hot water and cold milk together, then whisk in the fresh yeast to dissolve it. Add this liquid to the first mixture. Mix on low speed then increase to medium - let it turn for 5 minutes. Remove the dough from the mixer and place on a lightly floured bench. Use your fists to flatten out the dough to a square of about 9in and transfer to a baking tray that will fit in your refrigerator. Cover with plastic wrap and allow to rest and rise in the refrigerator for at least 3 hours - ideally overnight. Meanwhile, take the 100g of butter and put it between two pieces of baking paper then flatten it out with your hands to a square of 5in; set it aside (the butter can stay at room temperature overnight).
Once the dough is rested and ready to use, flour the bench top then start rolling the corners out to resemble a cross shape. Place the softened butter in the centre of the cross. Fold the four sides into the centre of the cross so that it becomes a square - seal and pinch the creases tightly otherwise the butter will leak when rolling. Roll the dough until it is 19in long and then turn the dough 90 degrees. Fold the dough in thirds - this is a single turn - you should get a square of about 6-8in. Roll once again to 19in long, then turn the dough to 90 degrees so that its longer side runs parallel to the edge of the table and fold in thirds. At this stage the dough has had 2 single turns. Allow the dough to rest at least 1 hour in the refrigerator (or preferably overnight).
- 250g bakers flour
- 50g superfine/caster sugar
- 25g of soft unsalted butter
- 6g table salt
- 65ml hot tap water
- 65ml cold milk
- 30g fresh yeast or 10g dry yeast
- 100g soft unsalted butter
- 1 egg
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith • Published
Chicken parmesan bake
By Rose Fooks • Published
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
Great British Bake Off's 'filthy' innuendos shock viewers during pastry week
Fans were shocked by Great British Bake Off's 'filthy' innuendos that were in full force during last night's episode
By Laura Harman • Published
Pesto eggs, TikTok's new viral dish, will be your go-to brunch this summer
Pesto eggs? TikTok users really do think of everything!
By Danielle Valente • Published
Strictly's Dan Walker quits BBC Breakfast and reveals his next steps
Strictly's Dan Walker quits BBC Breakfast, only 7 months after his former co-host Louise Minchin left the show
By Aoife Hanna • Published