Ingredients
Original quantities
To finish
Method
- Heat the oven to 190°C (170°C fan), gas 5, and line a baking tray with nonstick baking paper.
- Beat the , , zest, , , and until smooth, then beat in the and .
- Add the , , and , and mix to a soft, even dough.
- On a floured worktop, pat the dough out to an oval roughly 20cm long and 15cm deep.
- Roll the into a log 18cm long and lay it in the centre of the dough. Fold the dough in half over it and seal the edge with a little water.
- Put on the lined tray and bake for 40 minutes, until just golden and a skewer poked in comes out clean.
- As soon as it’s out of the oven, brush first with and then with lots of .
- Once cold, brush with more butter and dredge heavily with . Wrap well and leave to mature for a week.
Tips
- Don’t skimp on the melted butter and icing sugar: they should smother it.
