Step 1

Place garlic, dill, parsley and basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 2

Insert butterfly whisk. Add pure cream into mixing bowl and whip 1-3 min/speed 4, until solids and liquids have separated. Remove butterfly whisk.

Step 3

Using the simmering basket, strain liquid from solids, reserving buttermilk for later use, if desired.

Step 4

Place water and butter solids back into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.

Step 5

Using the simmering basket, strain liquids from solids a second time, so that only herb butter remains. Squeeze as much liquid out of the butter as possible then place into the fridge until ready to use.

Step 6

Place water and yeast into mixing bowl and heat 3 min/37°C/speed 1. Meanwhile, grease and line the bottom of a springform cake tin (24 cm) and place onto a baking tray lined with baking paper. Set aside.

Step 7

Add baker's flour, salt and oil and mix 6 sec/speed 6, then knead Dough /2 min.

Step 8

Transfer dough onto silicone bread mat or floured work surface and work into a ball. Wrap dough in silicone bread mat or place into a bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 30 minutes). Preheat oven to 180°C.

Step 9

Knock down dough then roll into a large rectangle (8 mm thick). Dust with a little flour to prevent butter from sliding. Spread herb butter over dough. Using a butter knife or spatula, cut dough into 6 strips, parallel to the long edge (3-4 cm wide). Fold each strip into a concertina pattern and place cut side up into prepared cake tin until all strips are pressed together. Leave to prove for a further 10 minutes.

Step 10

Bake for 45-50 minutes (180°C) until golden. Allow to cool in tin for 5 minutes then transfer onto a wire rack. Serve warm or allow to cool completely.