1 - tsp with a heap of dry yeast
1 - tbsp. milk
4 - tbsp. butter
2 - tbsp. Sahara
2 - eggs
2 - tsp salt
4 ¼ tbsp. flour
mold with a diameter of 26 cm
Art. -250 gr
Method :
Dissolve the yeast in 0.5 cups of milk and leave for 10 minutes
Heat the rest of the milk with sugar and butter over low heat
Sift the flour into a bowl, add salt, make a well in the middle and pour in the milk and butter and the yeast mixture + lightly beaten eggs
Knead the dough. Knead for 10 minutes. A soft, slightly sticky dough is the end product
After 1.5 hours, place the dough in a warm location
Knead the dough and leave to rest for 10 minutes
Divide into 19 as equal balls as possible. Place in the mold in a circle: 12 balls + 6 balls + 1 ball in the center
Cover with cellophane and leave for 45 minutes
Brush the top with a mixture of yolk and 1 tbsp. water. Sprinkle with sesame seeds, poppy seeds, sea salt (to taste). I sprinkled with a crumble of flour, butter and salt
Bake for approximately 40 minutes in a preheated oven, or until golden brown