How to use up leftover egg yolks after making pavlova or meringue is an issue.
So, here is another idea for using up the egg yolks.
I had 3 egg yolks left over so I used these 3 egg yolks instead of 1 whole egg in a recipe for sweet dough.
The result was surprisingly good. The bread turned out very soft, fluffy and yet moist.
It was a bit like Panetone or Brioche.
Handling the sweet dough was tricky as it was a very wet dough and stuck to my hands.
Unfortunately, I don't have one of those fancy stand mixers but I just have a good old hand mixer.
Recently, I discovered that the "dough hooks" which came with the hand mixer can do the same job as the stand mixer. I've been using my very basic hand mixer for a long time, but I have never used the "dough hooks" until I discovered they were actually for dough.
Anyway, kneading sweet dough has became a doddle.
- 250g strong white flour
- 20g caster sugar
- 7g easy-action yeast
- ¼ tsp salt
- 3 egg yolks
- 50g unsalted butter softened or low-fat spread
- 80ml milk
- zest of 1 lemon
- 50g raisins
- Put all the ingredients, apart from the raisins, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky.
- Cover the bowl with cling film and leave the dough in a warm place until it doubles in size.
- Knock down the air and mix in the raisins with your hands with some oil.
- Shape the dough and place it in the baking tray and bake in a preheated oven (140c fan) for 10 minutes.
- Turn down the temperature of the oven to 120c and bake for another 20 minutes.
- Take the bread from the oven and cool for a few minutes. Then decorate with icing.