Plaited milk cep rolls
ENJOY THE DISTINCT FOREST FLAVOURS OF CEP MUSHROOMS IN THESE SOFT, FLUFFY ROLLS
MAKES 8 ROLLS
* 50g (2oz) ceps, finely sliced * 50g (2oz) butter
* 100ml (3 fl oz) milk
* 50ml (2fl oz) single cream * 5g (1 tsp) vanilla bean paste * 5g (1 tsp) caster sugar
* 250g (9oz) strong white flour, sifted, plus extra for dusting * 7g (2 tsp) active dried yeast * 2.5ml ( tsp) salt
* 2 eggs, beaten
Dried cep mushrooms (known as porcini) can be used instead of fresh, but the taste will be different, and more intense.
Place the ceps, butter, milk, cream and vanilla in a pan and simmer on a low heat, without boiling, for 5 minutes. Drain the liquid into a jug or pitcher, reserving the mushrooms. Allow the liquid to stand until room temperature, then mix in the sugar.
Place the our in a large bowl and make a well with your st in the middle. Add the yeast and salt, and then 1 beaten egg. Pour in the milk mixture, mixing in a gure-of-eight with a spatula until the dough comes together. Knead in the bowl for 10 minutes, then cover with oiled clear lm or plastic wrap and a damp clean dish towel, making sure it is airtight. Stand in a warm place to prove for 1 hour, or until doubled in size.
Knock back the dough with your st to remove the air, then knead in the reserved mushrooms. Turn on to a surface lightly dusted with our and cut into eight equal pieces. Roll each piece into a sausage shape. Then, from the top, cut three equal strands. Plait the bread together to make a roll shape and then seal the ends by squeezing together. Repeat for each plait. Place on a baking sheet lined with baking parchment and cover with oiled clear lm and a damp cloth. Prove for 30 minutes in a warm place. Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Brush with the remaining beaten egg, then bake for 20 minutes until slightly golden. Serve with butter.