Ingredients

- 500g flour

- 7g of active dry east

- 300ml milk

- 50g butter, melted

- 60g sugar

- 7g of salt

to brush: extra milk and 1 egg

First you need to activate the yeast, pouring 100ml of warm milk over it and one or two tablespoons of sugar (from the 60g).

Mix everything until the yeast is melted. Wait about 10 min until foam forms on the surface.

Warm up 200ml of milk, adding the rest of the sugar and the melted butter.

In a standing mixer put the flour, the yeast mixture and the milk mixture.

Add the salt and start to mix at medium speed until the dough starts to get together.

Then mix 15 min at low speed until you get an homogeneous ball, moisted but not sticky. You can do this process also using your hands, if you don't have a standing mixer. Mix everything in a bowl and once the dough starts to fomr a ball, knead it on a flat surface for about 15 minutes. Cover the bowl with the dough with a kitcken towel.

Let it rest for 2 to 4 hours in a warm place. We left it in the oven with just the light on. The dough should double its volume. Then knead the dough just a bit to make a long and fat salami.

Cut small pieces of dough, about 30-35g and round them with your hands (as showed in the pictures) so they will get a smooth surface.

Close the dough on the bottom and place the balls on an oven tray over a baking paper sheet. Warm some milk.

Brush the balls with the milk. Let them rest for at least an hour. We left them in the oven with just the light on.

They should double in volume. Beat an egg in a bowl and brush the breads on top.

Cook for 15 to 20 min in the oven at 220°C (425F). The timing really depends on your oven, so check them after 15 min. Let them cool at room temperature. Serve cold. Store in a tupperweare.