4 cups of wheat flour
3 tablespoons (level) of active dry yeast
1 1/2 cups of unsalted butter, softened
4 large eggs, lightly beaten
1 cup of sour cream
1/4 cup of grated Parmesan cheese
1 large egg white, lightly beaten
1 teaspoon of vanilla extract
4 cups of wheat flour
3 tablespoons (level) of active dry yeast
1 1/2 cups of unsalted butter, softened
4 large eggs, lightly beaten
1 cup of sour cream
1/4 cup of grated Parmesan cheese
1 large egg white, lightly beaten
1 teaspoon of vanilla extract
Mix together the flour and yeast in a bowl
Add the butter, cut into small pieces
Mix in the eggs, sour cream, and Parmesan cheese until well combined
Work the dough with your hands until it is smooth
Roll out the dough on a floured surface to a thickness of 1/2 cm, and cut into 6 cm diameter rounds
With a sharp knife, make a "X" on each round; brush with egg white and sprinkle lightly with vanilla extract
Arrange the rounds on a baking sheet, without greasing, and bake in strong heat (200°C) for 5 minutes
Reduce oven temperature to moderate (170°C) and bake for an additional 14 minutes.
