20 g of fresh biological yeast
1 cup of warm milk
500 g of wheat flour
1/2 tablespoon of salt
1 tablespoon of sugar
1/3 cup of melted butter
2 eggs,
Filling
3 cups of parsley leaves
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
For brushing
1 egg, lightly beaten
20 g of fresh biological yeast
1 cup of warm milk
500 g of wheat flour
1/2 tablespoon of salt
1 tablespoon of sugar
1/3 cup of melted butter
2 eggs,
Filling
3 cups of parsley leaves
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
For brushing
1 egg, lightly beaten
Dough
Dissolve the yeast in warm milk and let it rest for a few minutes
In a bowl, mix together flour, salt, and sugar, making a depression in the center
Add the dissolved yeast, butter, and eggs to the cavity and mix with a fork
Cover with a dry cloth and let it rise for an hour.,
Filling
In a food processor, blend all ingredients until you get a paste,
Assembly
Roll out the dough on a floured surface and spread the filling
Roll it up like a croissant, sealing the ends, and place it in a greased baking dish
Bake at 180°C for 35 minutes or until golden brown
Unmold and serve warm or at room temperature.
