INGREDIENTS (for 15 pieces)
FOR THE DOUGH
280 ml cold buttermilk
460 g wheat flour (Type 550)
50g sugar
1¾ tsp salt
1½ tsp dry yeast
2 eggs (size M)
45g soft butter
ASIDE FROM THAT
Salt flakes for sprinkling
Some flat-leaf parsley (approx. 2 tbsp finely chopped)
4 cloves of garlic
30 g soft butter
¼ tsp salt
Some flour to work with
Some softened butter for the mold
PREPARATION
1st step
For the dough, put 180 ml buttermilk and 35 g flour in a small saucepan and stir until smooth with a whisk. Heat the mixture over medium heat, stirring constantly, until it thickens and has a mashed potato-like consistency, about 3-5 minutes.
2nd step
Immediately place the flour cooking piece in a small bowl and cover with cling film, placing the foil directly on the cooking piece to prevent a skin from forming. Allow to cool completely.
3rd step
Mix 425 g flour, sugar, salt and yeast in a mixing bowl. Separate an egg. Add the cooled flour boiling piece, 100 ml cold buttermilk, 1 whole egg, 1 egg yolk, and soft butter and knead all the ingredients on low speed with the dough hook of a stand mixer until no more flour is visible.
4th step
Increase the speed to medium and continue kneading for about 8-10 minutes until you have a very smooth, elastic dough that is still a little sticky. That’s right – don’t add more flour. If some of the dough sticks to the edge of the bowl while kneading, scrape it down with a dough card.
