Directions

• Sift the flour and add the salt. Then combine.
• In a bowl, mix the sugar with dry yeast, then add the lukewarm water. Leave to rest for a few minutes.
• Using a stand mixer (or you can just do it by hand; as I did it until now), pour the water mix and combine with the flour.
• Knead a low speed for 5 minutes and add 50g of butter. Then increase to medium speed and knead for the other 10-15 minutes. If you see the dough is too dry, add 1 or a maximum of 2 tablespoons of lukewarm water. The dough has to be elastic and smooth (and not sticky).
• Leave to rise for 1 hour in a warm place.
• Once ready, divide the dough into 8 pieces and roll thin layers (as thin as you can get).
• Spread the rest of the butter on each layer (160g) and roll them as in the video.
• Cut each of them into two halves. Roll and place them into the muffin tray (previously greased with butter).
• Leave to rise for 1 hour and a half or even two (or until they doubled the volume), then brush them with egg wash.
• 10. Bake the muffins for 15 minutes in the preheated oven at 200°C.
• Leave to cool down and add any topping you like (fruit jams, Nutella, chocolate, peanut butter).