Yes, but beware, this is not the easiest one to handle, but it is superb. I've used it for serving with Foie Gras
Ingredients:
30ml water+ 15g dried yeast
500g flour
6 eggs, beaten,
2 tsp salst
25g sugar
250g unsalted butter
egg to glaze
This is the one occasion I would use a food processor, but you can slap it around by hand (I have, it's easier in the mixer)
Put flour, almost all egg, salt, sugar, yeast mix and beat to a sticky dough, if at all dry put in the remaining egg. Soften the butter and beat that in. Leave the dough to rise, knock back and leave to rise in the fridge overnight as it is much easier to handle when cold. Shape as you want (small or large) and bake in a hot oven.
