Presnac

Method

Warm the milk to 37°C and dissolve the fresh yeast with a pinch of sugar, then set aside for 10 minutes until frothy. Combine flour and salt in a large bowl, make a well in the centre, and add the yeast mixture along with beaten eggs and remaining sugar. Gradually incorporate the flour, then knead for 8-10 minutes before working in softened butter until fully combined and smooth. Cover and prove in a warm place for 1.5 hours until doubled in size. Divide the dough into 12 equal pieces and shape into oval rolls, arrange on a baking tray, and prove again for 45 minutes. Brush the tops with beaten egg, sprinkle generously with caraway seeds, and bake at 190°C for 20-25 minutes until golden brown and hollow-sounding when tapped.