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, softened (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, softened (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 to create a depression in the center
Add the egg, butter, and yeast mixture to the depression
With a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a lightly floured surface and knead with your hands until it becomes smooth and separates from your skin
Transfer the dough to a greased bowl, shape it into a ball, and let it rise in a warm place for about 45 minutes
Gently push the dough down with your hands and let it rest for an additional 15 minutes before opening.
