Lavroche
The original recipe was given to Paul Hollywood by George Demitriades
Makes enough for: 1 batch Lavroche
Ingredients
- 125 g bread flour, plus extra for dusting
- 50 g semolina flour
- 7.5 mls olive oil
- 55 mls water, plus extra for spraying
- 25 mls milk
- 3.75 mls fine salt
- sesame seeds for sprinkling
- poppy seeds for sprinkling
Method
- Preheat the oven to 220° Celsius
- Place the flours, oil, water, milk and salt into the bowl of a stand mixer
- Use a dough hook and mix to combine
- When a dough forms, knead on the slowest setting for 5 minutes
- Tip the dough out onto a lightly floured surface and pinch off 40g
- Use a pasta roller and roll to setting number 4, or roll by hand to 2mm thick *
- Place onto a lined baking tray and spray the top with water
- Sprinkle with the sesame or poppy seeds and repeat until all the dough has been used up
- Place into the oven and bake for 13 minutes
- Remove from the oven and serve straight away
Notes
* if doing it by hand you will need to dust the dough with flour, just be sure to brush it off once rolled.