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 refrigerator until ready to use.

Step 6

Place water and yeast into mixing bowl and heat 3 min/37°C/speed 1. Place 4 springform cake tins (11.5 cm) onto a baking tray lined with baking paper and 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 or a damp kitchen towel. 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 (5 mm thickness). Dust with a little flour to prevent butter from sliding. Spread herb butter to cover dough (approx. 120 g - see Tips). Cut dough into 8 strips, parallel to the long edge (3-4 cm wide), then cut in half to form 16 strips. Fold each strip into a concertina pattern and place cut side up into prepared cake tins (4 strips per tin). Set aside to prove for 10 minutes.

Step 10

Bake for 22-25 minutes (180°C) until golden. Allow to cool in tins for 5 minutes then transfer onto a wire rack. Serve warm or allow to cool completely.