Place the 100ml milk in the small saucepan and heat to 30C/86F.
Transfer into the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Meanwhile heat the 200ml milk in the small saucepan with the butter and heat until the butter has melted.
Leave to cool until tepid, giving it a whisk to fully incorporate the butter into the milk.
In a large mixing bowl sift the flour and add the sugar, salt and caraway seeds and stir to thoroughly mix.
Make a well in the centre of the dry ingredients and pour in the yeast and milk mixture along with the milk and butter mixture.
Use your hands to bring everything together to a soft, sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes or until the dough is silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to rise for two hours or until the dough has doubled in size.
Grease a baking sheet with butter.
Once the dough has risen, turn it out onto the lightly floured work surface, knock back and roll the dough out to about 2cm thick.
Cut the dough into “what forms you please” – I cut it into even sized triangles.
Place the 'cakes' on the baking sheet, cover with the clean cloth and leave to rise for half an hour until doubled in size.
Preheat the oven to 200C/400F/gas 6.
Brush the 'cakes' very gently with beaten egg.
Place in the oven and bake for 20 minutes or until risen and golden on top. If the ‘cakes’ look as though they are getting too brown on the top, place a piece of kitchen foil over the top.
Remove from the oven and transfer to the cooling rack. Leave to cool to room temperature before serving. They should be cut in half horizontally and spread with butter.
