Mix the eggs, caster sugar, dry yeast and 1/3 of the plain flour to form a sponge. It takes 1-2 minutes at low speed.

Sprinkle 1/3 of the plain flour on top of this sponge. Let it ferment for 20-30 minutes. It is ready when this dry flour cracks through.

Add the remaining flour, butter and salt and use a dough hook and knead for 4-5 minutes at medium to low speed.

When the butter is incorporated, increase to medium speed and beat for up to 10 minutes. After every 2-3 minutes, you should stop and check if it passes the window pane test.

If it doesn't after 10 minutes, then don't continue beating. Over mixing will oxidise the dough.

Let it proof for 20-30 minutes at room temperature, then transfer to the refrigerator to proof overnight or for at least 8 hours.

The dough should be shaped before the butter melts, so should be done fairly quickly. If you find that the dough becomes too sticky to handle, it should be returned to the fridge for 10 minutes at a time.

The marzipan is mixed together to form a dough.

Egg wash before proof.

Proof for 2 to 2.5 hours at 35C.

Egg wash again just before baking.

Bake at 180C for 15 minutes.

Let the bakes cool for 5 to 10 minutes before removing it from its baking container. Condensation can occur if the bake is not removed from its container when cooling.