Boost the kneading speed to 4-5 and continue for 5 minutes.
Gradually add the butter chunks, continuing to knead until the dough pulls away from the sides of the bowl, becoming smooth, shiny, and highly elastic.
Form a ball with the dough and cover it with cling film or a towel. Allow it to rest and rise for 1 to 1.5 hours, or until it doubles in volume.
Grease a 24 cm x 24 cm mold or line it with baking paper.
Punch down the risen dough to release any air, then divide it into 16 equal parts, each weighing about 70 g.
Cowboy Stew
Sun-dried tomatoes in oil: the recipe with tips and tricks for making them at home
Irresistible Homemade Lemon Cake: A Zesty Delight in 8 Easy Steps
Cranberry Feta Pinwheels with Cream Cheese Recipe
The Secret to Fast and Perfect Ironing: Use Aluminum Sheets
Savory Log with Seafood Flavors: Crab, Smoked Salmon & Prawns
Tennessee Peach Pudding
Growing Guava at Home in Pots: The Secret to an Abundant Harvest
Baked Beef & Noodles: The Ultimate Comfort Food Casserole
