Dissolve the yeast in the cold milk yeast dissolved in the milk for 5 minute.

On speed 1 of the stand mixer, combine the two types of flour, salt, sugar, butter (1), cut into pieces, and gradually adding the eggs. Knead on speed 2 for 8 minutes.

Final dough temperature should be 22-24C with a gluten window.

Shape into a ball, covered with clingfilm and let rest for 45 minutes on a workbench at 19C. Push down to lightly degass/knack back, roll out into a rectangle and refrigerate overnight.

1000g Extra dry butter Candia 84% fat – leave at 19C for 4 hours to become softer, then roll to half size of sheet. Rest overnight in fridge, then bring out to 19C 1 hour before using.

The next day, roll out the dough to a size of 60 cm by 40 cm and place it on a tray, wrap and place in the freezer for 10 minutes in the freezer. Dough temperature: 2- 4C before laminating

Butter Temperature should be12-16C before lamination and flexible.

Encase the butter inside the dough. Sheet out and perform a single turn. Chill in the fridge 1 hour. Perform another single turn. Chill in the fridge 1 hour. Finally, perform a 3rd single turn. Chill for 1 hour in fridge.

Roll the dough out to a thickness of 5mm & cut into strips of 15cm x 3cm.

Take strips of braised beef shin, 12x 3cm and roll inside. Place into metal buttered or greased ring.

Prove at 27-28C for around 1.5-2 hours until risen and light.

Bake at 170C for 16-17 minutes.

Cool to room temperature before garnishing with chive emulsion, wild garlic flowers, chive flowers and thinly sliced chives.

Serve and enjoy!