200g of strong bread flour
5g of salt
24g of sugar
80g of butter softened
18g of yeast, dried
26g of water, tepid
2 egg yolks
40g of eggs
30g of rosemary, chopped
2 egg yolks
1 dash of milk
Combine the dry ingredients in the bowl of a food processor. In a separate bowl, whisk together the whole eggs and egg yolks until combined.
Dissolve the yeast in the water then add to egg mixture. With the food processor on a medium speed, add the liquids to the dry ingredients and mix for 5 minutes
Once the mix is smooth, slowly and gradually add the cubes of the butter until completely emulsified and smooth – this should take approximately 15 minutes.
Finally, add the rosemary and mix until it is dispersed evenly throughout the dough
Leave to prove for approximately 1 hour or until doubled in size. Knock back the dough before cutting and weighing into 45g portions.
Shape into tight balls and place into mini loaf tins. Leave to prove again until almost doubled in size.
Whisk the egg yolks together with a dash of milk and use to evenly brush the loaves
Preheat the oven to 180°C.
Cook the loaves for 4 minutes, turn each tin around and cook for a further 4 minutes – do not open the oven door in the first 4 minutes.
Remove from the oven, allow to cool for 5 minutes then remove from the moulds and serve
Recipe courtesy of www.greatbritishchefs.com