'Sponge'
1 cup of all-purpose flour
1 tablespoon of sugar
1 tablet (15g) of active dry yeast, softened
1 1/4 cups of warm milk.
Dough:
3 cups of all-purpose flour
1 tablespoon of salt
1/2 cup of cold butter, cut into small pieces
2 eggs at room temperature
'Sponge'
1 cup of all-purpose flour
1 tablespoon of sugar
1 tablet (15g) of active dry yeast, softened
1 1/4 cups of warm milk.
Dough:
3 cups of all-purpose flour
1 tablespoon of salt
1/2 cup of cold butter, cut into small pieces
2 eggs at room temperature
'Sponge: '
In a bowl, combine the flour with sugar, yeast, and milk
Cover with a clean towel
Preheat the oven to 200°F (100°C), turn it off, and let the dough rest inside for approximately 30 minutes
Dough:
In another bowl, mix together the flour and salt
Add the cold butter and use your hands or a pastry blender to work it into the flour until the mixture resembles coarse crumbs
Make a well in the center of the dough
Beat the eggs lightly and add them to the well
Add the sponge and mix until all the liquid is incorporated
If the dough becomes too sticky, add a little more flour as needed
Transfer the dough to a floured surface and knead for 10 minutes or until it becomes elastic
Form into a ball and place in a greased bowl
Let the dough relax and then transfer it to a floured surface
Knead for one minute
Preheat the oven to medium temperature
Mold the pies and place them in a baking dish lined with flour
Cover again with a clean towel and let rest for an additional 20 minutes
Add your desired topping (see sweet or savory options below) and bake at medium temperature for approximately 35 minutes, or until they start to brown.
