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1
Beat the egg yolk well and mix with the cream and water.
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2
Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course.
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3
Place the yeast according to the manufacturers instructions.
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4
Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes.
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5
Leave everything in the bread maker until it's finished proofing.
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6
Once proofed, take out the dough, and punch it down to get rid of the gas.
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7
Use a scraper to divide the dough into 12, moulding them into rounds.
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8
Each round should weigh around 45 g.
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9
The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it.
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10
Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes.
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11
Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls.
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12
Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling.
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13
Make the lump quite narrow and put the dough into aluminium cups.
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14
Push the lump down gently to flatten a little.
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15
The butter will begin to melt here, so do this step as quickly as possible.
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16
Proof for a second time in the oven for 35 - 45 minutes at 35C.
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17
When the dough has expanded 1.5x the original size it's ready.
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18
The picture shows the dough after the second proofing.
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19
Once proved, preheat the oven to 200C.
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20
whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg.
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21
Bake for 12 minutes at 200C.
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22
Please adjust the cooking time according to your oven.
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23
Once a nice golden colour, they're ready.
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24
This is how they look inside when baked.
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25
The inside is really chewy, and a nice yellow color, and the smell is fantastic.
