165 Gr. Lukewarm milk
7 Gr. Instant Yeast
42 Gr. Caster Sugar
7 Gr. Salt
350 Gr. All purpose flour – I use 00-type Flour
1 Egg yolk, mixed with 1 Tablespoon water for glazing.
In a bowl of stand mixer, pour the lukewarm milk with the sugar and mix to dissolve the sugar. Add the yeast, mix a little and let the mixture rest for 10 minutes.
Add the flour, salt and one egg. Using a dough hook, mix well for 3-4 minutes and let the dough rest for 15 minutes (autolyse).
After 15 minutes, start mixing the dough at medium speed add “cool” butter a few pieces at a time, until fully incorporated. Continue kneading for about 7-8 minutes. The dough will be very soft and pliable.
Gather the dough and form a ball and put back in the bowl. Cover the bowl with cling film and let the dough rise for an hour. The dough should rise considerably and almost double in size.
After an hour, using a small scale, cut the dough in 12 equal pieces. They should weigh approximately 100 gr. each. Form small balls and let them rest, covered with a tea towel, for 15 minutes.
Using a rolling pin, stretch the ball to form an oval shape and roll them into small cylinders. Place them on a baking tray covered with parchment paper. Let them rest for an hour, they will puff up once again.
30 minutes before the end of the last rise, preheat your oven at 180 Celsius.
In a small bowl, mix an egg yolk with a tablespoon of water and using a small brush, cover each little bread with the mixture. This will give it shine and crisp the breads when baking.
Bake the small breads for 12 minutes, until brown and glossy.
Let them rest at room temperature for 20 minutes and serve with a pate or terrine…. or split them open and spread some butter.