15²µ/½´Ç³ú semolina or polenta, plus extra for dusting
15²µ/½´Ç³ú caster sugar
oil, for greasing
6g salt
300g/10½ oz strong white bread flour, plus extra for flouring
6g fast-action yeast
15²µ/½´Ç³ú softened butter, cut into small pieces
1 medium free-range egg (about 22g/¾oz), lightly beaten
170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)