We recommend using kitchen scales for this recipe and a stand mixer- if you do not have a stand mixer you can knead by hand, but you’ll need to increase times by 50%.
Add flour, salt and yeast into the bowl of a stand mixer. Combine. Add warm (not hot) milk and mix through, followed by the 2 whole eggs. Add the dough hook and knead on low speed for 10 minutes or until the dough is smooth and elastic.
Drizzle olive oil into a medium bowl. Add kneaded dough, cover, and rest in a warm spot for 60-90 minutes, or until doubled in size.
Punch air from the dough and transfer back into the stand mixer bowl with egg yolks, vanilla, sugar and almond meal. With the dough hook still attached, mix for 1 minute or until the eggs are incorporated into the dough. Now, add the butter. Knead a further 10 minutes. The dough should be workable and not too wet/sticky. Add an extra 1-2 Tbsp flour if needed.
Place your dough back into the rising bowl. Cover and leave in a warm spot to rise a second time (1 hour, or until doubled in size). Line a 6 hole muffin tin.
Transfer dough to the bench. Add zest and mixed fruit and knead through. Portion dough and roll into 6 balls, then place into lined tray.
Brush with some beaten egg whites then sprinkle flaked almonds on top. Cover and prove for 20 minutes while you preheat the oven to 200ºC. Bake for 25 minutes, or until cooked through when tested with a skewer.
We recommend using kitchen scales for this recipe and a stand mixer- if you do not have a stand mixer you can knead by hand, but you’ll need to increase times by 50%.
Add flour, salt and yeast into the bowl of a stand mixer. Combine. Add warm (not hot) milk and mix through, followed by the 2 whole eggs. Add the dough hook and knead on low speed for 10 minutes or until the dough is smooth and elastic.
Drizzle olive oil into a medium bowl. Add kneaded dough, cover, and rest in a warm spot for 60-90 minutes, or until doubled in size.
Punch air from the dough and transfer back into the stand mixer bowl with egg yolks, vanilla, sugar and almond meal. With the dough hook still attached, mix for 1 minute or until the eggs are incorporated into the dough. Now, add the butter. Knead a further 10 minutes. The dough should be workable and not too wet/sticky. Add an extra 1-2 Tbsp flour if needed.
Place your dough back into the rising bowl. Cover and leave in a warm spot to rise a second time (1 hour, or until doubled in size). Line a 6 hole muffin tin.
Transfer dough to the bench. Add zest and mixed fruit and knead through. Portion dough and roll into 6 balls, then place into lined tray.
Brush with some beaten egg whites then sprinkle flaked almonds on top. Cover and prove for 20 minutes while you preheat the oven to 200ºC. Bake for 25 minutes, or until cooked through when tested with a skewer.
We recommend using kitchen scales for this recipe and a stand mixer- if you do not have a stand mixer you can knead by hand, but you’ll need to increase times by 50%.
Add flour, salt and yeast into the bowl of a stand mixer. Combine. Add warm (not hot) milk and mix through, followed by the 2 whole eggs. Add the dough hook and knead on low speed for 10 minutes or until the dough is smooth and elastic.
Drizzle olive oil into a medium bowl. Add kneaded dough, cover, and rest in a warm spot for 60-90 minutes, or until doubled in size.
Punch air from the dough and transfer back into the stand mixer bowl with egg yolks, vanilla, sugar and almond meal. With the dough hook still attached, mix for 1 minute or until the eggs are incorporated into the dough. Now, add the butter. Knead a further 10 minutes. The dough should be workable and not too wet/sticky. Add an extra 1-2 Tbsp flour if needed.
Place your dough back into the rising bowl. Cover and leave in a warm spot to rise a second time (1 hour, or until doubled in size). Line a 6 hole muffin tin.
Transfer dough to the bench. Add zest and mixed fruit and knead through. Portion dough and roll into 6 balls, then place into lined tray.
Brush with some beaten egg whites then sprinkle flaked almonds on top. Cover and prove for 20 minutes while you preheat the oven to 200ºC. Bake for 25 minutes, or until cooked through when tested with a skewer.
