Savory Buchteln

Preparation

1. STEP 1 OF 9

   In a saucepan, combine 25 g of type 0 flour and 125 ml of whole milk, stirring with a whisk. Place over low heat and, stirring constantly, 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 dry 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 start kneading until you obtain a smooth and elastic dough.

5. STEP 5 OF 9

   Transfer the dough to a work surface, fold it over itself, and place it in a bowl to rise until it doubles in volume, covered with plastic wrap.

6. STEP 6 OF 9

   Take the dough, divide it into pieces of about 80 g, and form balls.

7. STEP 7 OF 9

   Melt 100 g of butter and pour it into the chosen baking mold. Roll 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°C for about 20 minutes or until golden brown.

General Information

Analysis

Macronutrients (100 gr)