SWEET TOASTED BREAD WITH ROSE AND ALMOND TEA AND BERRIES

Methods and Directions

• Break down the yeast, malt and sugar in the milk and mix with the flour.
• Stir the salt into the egg and add at 2 to 3 intervals. Add the butter only when the dough is well formed.
• Then knead the dough well and allow to stand for approx. 6 to 8 hours in a cool place.
• Work up the dough, place in greased cake tins and leave to prove. When three quarter of proof is complete, brush with egg. When fully proved bake in a medium hot oven at 180°C for about 25 minutes.
• When fully baked, cut into squares, and create an empty space in the middle.
• Cook in an oven again until they turn brown.

• Boil milk and tea together, then store at room temperature for about 2 hours to extract the flavours from the tea.
• Make a cream Anglaise with heavy cream, egg yolk and caster sugar.
• Add soled gelatin to the cream Anglaise and mix well. Then pour the tea infused milk in to the cream Anglaise and mix well. Place on a tray with plastic foil.
• Use double water to cook at 100°C for 1 hour. Please keep this in a fridge