Method
- Mix together the yeast, salt and 100ml of the water.
- Add this to the flour.
- Mix this together slowly either by hand or in the mixer using a dough hook if available.
- Add the honey, vegetable oil and beaten egg into the flour mixture.
- Continue to knead the mixture until it is smooth and shiny. Transfer to an oiled bowl, cover and leave to rise for 2 hours in a warm place.
- Knock back the dough. (Collapse the air out of the risen dough)
- Divide the dough into 16 strips – 10 for the basket and 3 for the plait around the edge and 3 for the handle.
- Cover a pudding basin with greased foil. Shape over like the diagram shown above.
- For the rim, measure the circumference so that the plaits are long enough.
- For the handle plait and bake shaped in a curve so that it can be attached later.
- Preheat the oven to 200 C/ 400 F/ GM 6.
- Glaze with egg yolk and bake for 20 minutes.
To assemble use cocktail sticks to attach the handle to the base.