Recipe by Cristian Gomez & Catalina Venegas from Café Turri – Third runners up Dilmah Real High Tea Global Challenge 2015

• Regular flour 500 grs.
• Fat 35 grs.
• Butter 15 grs.
• Salt
• Yeast 7, 5 grs.
• Regular sugar 10 grs.
• Powdered milk 10 grs.
• Warm water 300 cc.

• Put flour, salt, yeast, powdered milk and salt into a large bowl.
• Make a well and add 1 1/2 cups warm water, melt the fat and butter mix until it forms a ball.
• Knead until smooth and elastic.
• Then cover and let rise until doubled in bulk.
• Turn ball out onto floured board.
• Divide into pieces, form into somewhat flat circles and place on cookie sheet.
• Cover with damp paper towels and let rise again for about 30 minutes.
• Bake at 400 degrees until quite brown, 15-17 minutes.
• Remove and cool on racks.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …