1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of sugar (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 sugar (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 protected area for 10 minutes
In another bowl, whisk together the flour and salt, making a depression in the center
Add the egg, butter, and yeast mixture
Use a wooden spoon to incorporate the flour into the wet ingredients until a smooth dough forms
Turn the dough onto a floured surface and knead slightly until it becomes smooth and detaches from your hands
Transfer the dough to a greased bowl, shape it to cover the entire bowl, and cover with plastic wrap
Let it rise until it has doubled in volume (about 45 minutes)
Gently push the dough down with your hands and let it rest for another 15 minutes before opening.
