Ingredients:
- 2 teaspoons (15 g) active dry yeast
- 1 additional egg for egg wash, lightly beaten
- 4 eggs, lightly beaten
- 1 tablespoon fleur d'oranger (orange flower water)
- 1 pound (500 g) flour, divided, plus more for kneading
- 1/2 cup (115 ml) milk, warmed to body temperature
- 1 ounce small juice or wine glass of rum, about 3 (90 ml)
- 2 pinches of salt
- 1/4 cup of sugar (you may use less than this)
- 7 tablespoons (100 g) unsalted butter, softened to room temperature
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre