Hi everyone ! To be honest, no new recipe here, just the "assemblage" or dressing is different. So, you take my usual recipe that I have entirely overused this month for milk bead, potato rolls, danishes, babkas, and you layer with butter. That's it. Ok, you do have to roll it, but video coming soon. Here we go : 300 g flour (sometimes I can actually go up to +100 g to get the right consistency) 7.5 g of active dry yeast in 1/8 cup warm water. 100 g butter 2 tablespoons cream or 100 ml milk 2 eggs (whisked with a fork) 50 g sugar Dash of salt For the filling : 80 g of butter, flattened to a an 1/8" thickness and 4" x 6" rectangle (or slices) Line a muffin tin with parchment paper to the size of each cruffin. Put the yeast in warm water for about 15 minutes. (I will proceed to explain the recipe without a breadmaker. If you use a breadmaker, under dough or pizza dough setting, no baking, add wet ingredients, then dry, mix to a ball, then add butter.) M...
Cooking with love, life through travel.