1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
In a bowl, combine the water, yeast, and sugar
Let it sit in a warm place for 10 minutes
In another bowl, mix together the flour and salt
Make a depression in the center
Add the egg, butter, and yeast mixture
With a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a floured surface and knead slightly until smooth and no longer sticky
Transfer the dough to a greased bowl
Rotate it so that all of it is coated with butter
Cover with plastic wrap
Let it rise until it has doubled in volume (about 45 minutes)
Gently push down on the dough with your hands
Let it rest for another 15 minutes before opening up.
