lavroche dough

Ben Spalding

Ben Spalding

10th January 2011
Ben Spalding

lavroche dough

Lavroche dough


  • 250g T55 flour
  • 100g semolina
  • 40g fine salt
  • 25g olive oil
  • 100ml water
  • 50ml milk
  • 1 beaten egg
  • 100g sesame seeds


Mix all with a dough hook in kitchen aid for 5 minutes, adjusting with cold water if to dry
Remove to lightly floured surface and divide into 4, roll each quarter into a rectangle as thin as possible
Cut into desired shapes, then place onto silpat lined tray, and brush a light layer of egg yolk on top and sprinkle with seeds, and a little rock salt, bake for 10 minutes @ 180c no fan or until light golden
Store in a airtight container for up to 5 days

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