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Ingredients
  • 120 g Full cream milk
  • 50 g egg (1 large free range)
  • 50 g Full fat Greek Yoghurt
  • 20 g unsalted butter cut into 4 to 6 cubes
  • 1 teaspoon sugar
  • 1½ teaspoon Flaked sea salt or 1 tsp of fine table salt
  • 10 g dry yeast
  • 280 g plain (all purpose) or bakers flour a bit for the bench
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