Now you add the rest of the basic recipe to the mother dough and let it rest covered for another 30 minutes. Add 125ml milk, 150ml water, the molten butter and lard, an egg (whisked) and a teaspoon of salt. Knead the dough with your hands for 10 minutes until smooth and cover the bowl with a tea towel.

The structure of the dough comes from a matrix of the starch in the flour with water. The yeast creates gas bubbles which are contained by this structure when the starch gelatinizes and sets, making it fluffy and chewable. The fat and shortenings help to hold the structure in the dough together by coating and lubricating the individual strands in the matrix. The shelf life of our basket gets extended and you (or your presentee) can admire it for a longer time.