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.
For the Cake
Put three bay leaves under the bed before going to bed: here’s why
Don’t Throw Away Onion Peels, They Can Solve One of Your Plants’ Biggest Problems
Holy cow! My potluck contribution went faster than I could react
A beginner’s guide to Copa America 2024: Groups, format, location and dates
Roasted Parmesan Creamed Onions
