20 g of fresh biological yeast
1 cup of warm milk
500 g of wheat flour
1/2 teaspoon of salt
1 tablespoon of butter
1/3 cup of melted butter
2 eggs
Stuffing
3 cups of parsley leaves
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
For brushing
1 lightly beaten egg
20 g of fresh biological yeast
1 cup of warm milk
500 g of wheat flour
1/2 teaspoon of salt
1 tablespoon of butter
1/3 cup of melted butter
2 eggs
Stuffing
3 cups of parsley leaves
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
For brushing
1 lightly beaten egg
1
Dissolve the yeast in warm milk and let it rest for a few minutes
2
In a large bowl, mix together flour, salt, and butter until a depression forms in the center
Pour in the dissolved yeast mixture, eggs, and melted butter, and mix with a spoon
Continue mixing with circular motions to create a homogeneous dough
3
Transfer the dough to a floured surface and knead for 5 minutes
Cover with a dry towel and let it rise for an hour
Stuffing
No processor, mix all ingredients until smooth
Assembling
Roll out the dough on a floured surface and spread the stuffing
Roll up tightly like a croissant, closing the ends
Place in a floured baking dish and let it rise for 30 minutes
Bake the oven at 180oC (350°F)
Pancakes with eggs and serve warm or at room temperature.
