Péla

Method

Warm the milk to 37 degrees Celsius and dissolve the yeast with a pinch of sugar, leaving it to foam for 5 minutes. In a large bowl, combine the flour, remaining sugar and salt, then create a well in the centre. Pour in the yeast mixture and beaten eggs, mixing thoroughly before gradually incorporating softened butter piece by piece until a smooth, elastic dough forms. Knead for 10 minutes until glossy, then place in an oiled bowl, cover and leave to rise for 90 minutes until doubled. Shape the dough into a round loaf, place on a lined baking tray, cover and prove for a further 45 minutes. Bake at 190 degrees Celsius for 35-40 minutes until golden and it sounds hollow when tapped underneath.