– 300 gr. flour
– 6 gr. dry yeast
– 140 ml. warm water
– 50 gr. melted butter, butter or margarine
– 50 gr. sugar
– 1/2 teaspoon salt
– for coating the dough
– 125 gr. butter, butter or margarine


50 gr. melt the butter on the fire – put it aside and let it cool. Put yeast and a little of the total amount of sugar in warm water – let it foam.

Sift the flour into a bowl, add the rest of the sugar and salt, add the foamed yeast, knead the dough and knead it well so that it is not sticky to your hands… you will feel it – it is so elastic and does not tear. Smooth fine elastic dough.

Cover and let it double in volume. Spread it out on a lightly floured surface, do not mix it, but immediately divide it into 6 equal parts and form balls. Cover and let it rise again – about 15 minutes.

Take one ball, place it on a floured surface.

Make an effort with the rolling pin to stretch the long crust, which does not have to be wide – like for the rolls when we prepare them – only that this one has to be long and as thin as possible to stretch.

When it’s ready… you take butter that has been softened at room temperature with your hand and spread it… now you start rolling the crust as for a roll or rolls – all you have to do is try to make it as tight as possible and that there are more wraps to make it more leafy.

Do so and roll all the balls. Cover and let them rest and rise again.

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