Savory buchteln

Preparation

1. STEP 1 OF 9

   In a saucepan, combine 25 g of type 0 flour and 125 ml of whole milk, mixing with a whisk. Transfer to low heat and, still stirring, cook until you obtain a sticky cream.

2. STEP 2 OF 9

   Pour the milk roux into a bowl and let it cool.

3. STEP 3 OF 9

   In a large bowl, combine 475 g of type 0 flour, 7 g of dehydrated brewer's yeast, 15 g of granulated sugar, 150 ml of whole milk, 80 g of melted butter, 1 egg, 2 egg yolks, 6 g of fine salt, and 1 tablespoon of dried oregano.

4. STEP 4 OF 9

   Add the milk roux and begin kneading until you obtain a smooth, elastic dough.

5. STEP 5 OF 9

   Transfer the dough to a work surface, do a round of folds, and place it in a bowl to rise until doubled in size, covered with plastic wrap.

6. STEP 6 OF 9

   Take the dough back, tear off pieces of about 80 g, and shape them into balls.

7. STEP 7 OF 9

   Melt 100 g of butter and pour it into the baking mold you have chosen. Dip the balls in the butter and arrange them neatly in the mold.

8. STEP 8 OF 9

   Cover again with plastic wrap and let rise until doubled.

9. STEP 9 OF 9

   Bake in a fan oven at 160° for about 20 minutes or until golden brown.

General Information

Analysis

Macronutrients (100 gr)