2 cups of wheat flour
4 teaspoons of active dry yeast
4 tablespoons of unsalted butter, softened
8 tablespoons of water
2 pinches of salt
2 cups of wheat flour
4 teaspoons of active dry yeast
4 tablespoons of unsalted butter, softened
8 tablespoons of water
2 pinches of salt
Place the flour in a bowl, create a depression in the center, and combine the yeast and butter in small pieces
Mix with your fingers and gradually add the water to form a dough
Add the salt and knead lightly
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut into strips 1 cm wide and arrange a layered pattern over six mini muffin tin molds, turned upside down and greased
Brush the strips with an egg and bake in a moderate oven for approximately 35 minutes or until golden brown
Remove from the oven and carefully lift out the layered dough from the mold
Invert it onto the pudding
Note: Cut off any excess dough into thin strips and toast them as well
Serve as an appetizer.
