Description
Ingredients
- 50g butter (no salt)
- 350ml whole milk
- 475g all-purpose flour
- 100g granulated sugar
- 7g packet of quick-rise yeast
- 1½ tsp cardamom, ground
- 1 whole egg, whisked
- 50g confectioners’ sugar
- 50g shredded coconut
For the Silky Custard
- 250ml whole milk
- 100ml heavy whipping cream
- 1 tsp pure vanilla essence
- 2 yolks from large eggs (reserve egg whites for a different dish)
- 50g granulated sugar
- 2 tbsp fine cornstarch
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