Spread 3 tablespoons butter
over dough stopping at least 1 / 2 - inch from the edges on the long sides.
Not exact matches
I'm making your beautiful stollen (which look a lot like a gorgeous brioche); The
dough is proofing right now and I have to admit that I had a little trouble while making it: I had to add
over 50g of flour to make it
stop sticking!
Slather the fig spread
over the surface of the
dough,
stopping just shy of the edges.
Using your fingers spread the jam
over the
dough,
stopping about 2 cm from each edge.
Place sweet potato mash in a food processor fitted with blade, add coconut oil, flours and salt, pulse until a
dough ball has begun form, then
stop, before it becomes
over pureed (this can be made by hand, make sure the sweet potato is mashed until pureed with no lumps).
Stop adding water when the
dough has reached a slightly pliable consistency - do not
over water.