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Happy Fairy Bread Day! I’m told today is the day to celebrate all things Fairy Bread. I cant say I am a huge fan of it myself by my partner and best friend love it so to celebrate I am posting my Fairy Bread From Scratch recipe. Well almost from scratch. I haven’t made the 100’s and 1000’s.

For those thinking “What on earth is Fairy Bread?”. Its basically bread, smothered in butter and sprinkled with 100’s and 1000’s. So it might not sound delicious but for many this is  a staple at any birthday party.

This recipe was created for The Party Issue of The 4 Blades Magazine . It is the current issue available o the App Store and Google Play. Packed with over 45 exciting new recipes to suit a wide variety of tastes and dietary requirements. While we celebrate our first birthday, we will share our favourite party food ideas for your next party.

For this recipe I highly recommend Hoppers Natural 100 & 1000s for this recipe but any sprinkles will be fine. Whilst there check out the range of natural food colouring as well.

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Fairy Bread From Scratch

  • Author: The road to loving my Thermo Mixer



  • 450g lukewarm water
  • 3 tsp yeast
  • 750g bakers flour
  • 3 tsp bread improver
  • 1 tsp of salt (optional)

Spreadable Butter

  • 600ml pure cream
  • pinch of salt
  • 1000g very cold water
  • pinch of salt
  • 100g grapeseed or flaxseed oil



  1. Add the ingredients to the bowl in this order: water (450g), yeast (3 tsp), flour (750g), bread improver (3 tsp) and salt (1 tsp).
  2. Speed 7 / 10 seconds to roughly combine.
  3. Program Closed Lid / 6 minutes / Kneading Function.
  4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot.
  5. Leave this to rise for approximately one hour or until doubled.
  6. Remove dough from bowl, knock out the air by shaping your dough into a free form loaf, rolls or placing it in to the desired tin.
  7. Allow to rise for another 30-40 minutes or until almost doubled in size.
  8. Preheat oven to 180C.
  9. Bake for approximately 30-40 minutes depending on your oven.
  10. Once baked, allow to cool completely.

Spreadable Butter

  1. Insert whisk attachment into the clean dry bowl.
  2. Add cream (600ml) to bowl. Whip on Speed 4 until buttermilk separates from the cream / butter. This takes close to 5 minutes however it can happen as quickly as a 1:30 minutes so watch it carefully. You will hear the change in the machine. Each batch will vary slightly depending on the fat content, temperature, age, and brand of cream.
  3. Drain the buttermilk away from your butter into a separate bowl, using the internal steaming basket or spatula. This is great to use in any baking recipe. It can be frozen for later use.
  4. Place butter back into the machine bowl. Add very cold water (500g only). Mix on Speed 4 / 4 seconds.
  5. Drain the butter milk again through the internal steaming basket. You can discard this batch.
  6. Place butter back into the machine bowl. Add very cold water (500g only). Mix on Speed 4 / 4 seconds.
  7. Drain the butter milk again through the internal steaming basket. The reason we rinse twice is to preserve the butter. The better rinsed it is the longer it will last.
  8. Place butter into a clean muslin cloth or similar and squeeze out any retained buttermilk.
  9. Add butter back to bowl with a pinch of salt and oil (100g). Speed 4 / 30 seconds. Transfer spreadable butter to the fridge until required.


  1. Slice your cooled bread into slices. You can freeze any leftover butter.
  2. Spread a little butter on each slice and top with sprinkles. Cut shapes from the bread if desired or simply slice into triangles.


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