- 2 whole eggs
- 130 gr butter
- 100 ml milk
- 50 gr sugar
- 1,5 tsp dry yeast
- 1 tsp salt
Rehydrate the dry yeast in a bit of the milk (warm) for 5 minutes.
In a bowl blend the flour with the sugar and the salt.
Heat up the milk with the butter (60°c) then pour it over the flour, add the yeast and stir with a spatula, then add the eggs, stir again until united.
Put the dough on the table or the worktop and knead for at least 20 minutes (or use a kneading machine).
Let rise for 2 hours covered with a cloth and in a warm and damp place.
Then put the dough on the table, punch it and give it a fold then cut in pieces and shape balls (like 5 or 6) and put in a mold.
Let rise again for 1h30.
Put in the oven (no preheated) for 25 minutes, medium heat and steam.
For a shiny finishing brush it with a mixture made of icing sugar and water.
If you have time and patience, after the first rise (shorter like 45 to 60 min) punch the dough and put in the fridge for one night (wrapped in cling film). The day after, remove from the fridge, shape the balls and place them in the mold and let rise once again for 1h30 (up to 2 hours) and bake it.
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