Berliner

Instructions

1. Warm 50 ml of whole milk to blood heat (about 35C), crumble in 5 g of fresh yeast and whisk until dissolved. Leave 10 minutes in a warm spot until the surface is foamy.
2. In a bowl, mix 100 g of plain flour with 12 g of caster sugar, 1 pinch of fine salt and 0.25 tsp of grated lemon zest. Add the yeast milk and 1 egg yolk and knead by hand for 8-10 minutes to a firm, slightly sticky dough.
3. Work in 10 g of soft unsalted butter a little at a time, then knead a further 5 minutes until the dough is smooth, glossy and elastic and pulls cleanly from the work surface. Cover the bowl and leave in a warm place for 60 minutes, until doubled in size.
4. Knock the dough back gently and divide it into 2 equal pieces of about 85 g. Roll each into a tight ball on an unfloured surface, set well apart on a lightly floured tray, press down to about 3 cm high, cover with a cloth and prove 30 minutes until puffy and light to the touch.