Preparation time: 1 hour + 1 hour and 30 minutes rising time + 20 minutes cooking time
Ingredients for 4 servings
for the dough:
soft wheat flour 4 cups (500 g)
egg 1
sugar 1 tbsp + 2 tsp (20 g)
fresh yeast 1 tbsp + 2 tsp (20 g)
water 1 cup (250 ml)
salt 2 tsp (12 g)
unsalted butter, softened to room
temperature 2 tbsp (25 g)
for the filling:
Parmigiano-Reggiano cheese, grated
2/3 cup (60 g)
egg, beaten 1
Method
Make a well in the flour on a work surface.
Add the sugar, the egg and combine, adding, little by little, the water, into which you will have dissolved the yeast.
Add the softened butter and the salt and knead until the dough is soft, smooth and elastic.
Cover the dough with plastic wrap and let rise for about 30 minutes in a warm, humid place.
Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm).
Brush the surface with some of the beaten egg and cover with the grated Parmigiano cheese.
Twist the sheet of pastry into a rope approximately 3/4-inch (2 cm) thick, and cut into four pieces and roll each rope into a bun.
Place them on a baking tray greased with butter and let them rise again for about an hour, until they double in size.
Brush the surface of the buns with the remaining beaten egg and bake in the oven at 400° F (200° C) until golden brown, about 20 minutes.
