- 10g instant dried yeast
- 325g strong bakers’ flour (13% protein)
- 50g caster sugar
- finely grated zest of 1 lemon
- 1 tsp vanilla paste
- 2 eggs
- 75ml milk
- 125g cultured unsalted butter, at room temperature
- 5g fine salt
Preparation time: 20 minutes
Cooking time: nil
1 Combine the yeast with 2 Tbsp flour and 2 Tbsp water in a small bowl, mix well, then set aside for 20 minutes, until foamy. Transfer to the bowl of an electric mixer along with the remaining flour, sugar, zest, vanilla, eggs and milk, then stir with the dough hook on medium speed.
2 Once the dough starts to come together, begin adding the butter 1 Tbsp at a time, and knead for 2 minutes. Add the salt, then knead for 5 minutes until completely smooth. Place in an oiled bowl, cover with cling film, then refrigerate overnight.