A Sun Bread

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3 tablespoons milk
14g dried yeast
120g butter, melted
500g sifted flour
+ extra flour for dusting
1 teaspoon salt
3 free range organic eggs
3 tablespoons caster sugar

A sunbread from Sweden, when you see that recipe you want to start baking immediately! It looks so pretty on Instagram and what's not to like about white bread with jam? We still have jam, cherry and apricot, so that's good. We have the ingredients for bread together in no time. Just a quick trip to the mill for white bread flour and we are ready to go.

How to make a Swedish Sun Bread

Place waxed paper on a baking tray.

Heat the milk to lukewarm.

Add the yeast to the milk.

Gently stir in the yeast.

Set the yeast mixture aside for 10 - 15 minutes, until you see some foam on top

Melt the butter and let it cool.

Sift the flouw with the salt.

Now you have 3 bowls and 1 pan.

Beat the sugar into the eggs.

Make a well in the flour.

Pour in yeast and egg mixture.

Stir until it comes together.

Move it to a baking mat.

Knead it 10 minutes by hand.

Place the dough in a clean, greased bowl.

Cover the dough and let it rise in a warm place for 2 hours.

Or until the dough has doubled in size.

Knead the dough briefly, just a few minutes.

Rol cylinders from the 1st half and roll into snails houses.

Press the snails houses (sunrays) around the sun.

Place the sun on the tray, cover and let  rise for another hour in a warm place.

Preheat the oven to 190°C

Place the sunin the middle of the oven.

Bake the bread for 15-20 minutes.*

Let it cool on a wire rack.

Check whether the bread is done by inserting a skewer, otherwise bake it a little longer

Cover the bread (or just the nose) with aluminum foil if it becomes too brown