Ingredients portion 8
Wheat flour 550 g
Chicken egg 3 pieces
Water 200 ml
Butter 50 g
Dry yeast 11 g
Sugar 3 tablespoons
Salt ½ teaspoon
Cooking instructions 2 hours + 1 hour
1 Sieve the flour. You can take a mixture of extra virgin and wholemeal flour in the desired proportions.
2 Add the sifted flour, granulated sugar, salt, dry yeast packet (11g), one egg, butter and lukewarm water. All the ingredients should be warm or at room temperature.
3 Knead the dough. I do it in the food processor on a low speed for 30 minutes. Determine from the consistency whether you need to add flour or water. The dough should not be steep. I make it soft and pliable.
4 Put the dough into a large dry bowl, cover and place in a warm place for 1 hour. Do not knead the dough while it is rising. The dough will at least double in size.
5 Place the dough on a greased surface (you can also grease your hands with vegetable oil), knead, divide into pieces of the desired size and roll up into balls. I make 16 medium-sized patties with this amount of dough.
6 Crumble each ball into a loaf, place the filling, pinch together and place on a baking tray lined with baking paper. Cover with a towel and allow to proof for 15 minutes.
7 Separate the two egg yolks, grease the cakes and place in an oven preheated to 230 degrees (or at an oven temperature suitable for baking) for 30 minutes. Leave the oven uncovered for the first 20 minutes. Then you can check the baking process by opening the door.
8 Put the finished cakes on a wire rack to cool (to prevent them from drying out) and cover with a clean towel.