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.
Peanut Butter Cup Crack Brownies
I found a strange ring in my husband’s car and it turned my life upside down.
Enjoy the Spicy Cheesy Bliss: Cheesy Jalapeño Shortbread Recipe
Minced potato roll
CREAMY GARLIC BUTTER PARMESAN CHICKEN
I take herring, lavash and prepare an incredibly tasty roll for just a few cents! The first thing that will fly on the holiday table (tasty and simple)