Rustic, rich and heavenly, this is very much a dessert from my childhood and one Maman Blanc would occasionally treat us to on a Sunday. The proof is in the proving…but you need a little hard work to knead and develop the gluten in the flour which gives you that lift, lightness and beauty. This recipe uses Kenwood’s dough hook attachment which is the only dough hook I have used where it presses and actually kneads the dough into the side of the bowl, rather than clinging onto the hook and spinning around doing nothing.
Recipe © Raymond Blanc
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