Technical Stages :

• A hand mixer will be preferred for th emaking of this dough.
• Dilute the yeast in a bit of warm milk.
• Bring together the flour, salt and diluted yeast.
• Add the egg and some of the remaining milk.
• Knead with the mixer (using the hook) for about 2 minutes.
• If needed, add the remaining milk until you obtain a homogeneous dough that doesn't stick to the sides of the bowl.
• Keep on kneading for about 5 more minutes.
• Add the soft butter and knead for an additionanl 5 minutes.
• Use a scraper to put the dough into a ball and transfer it to a metal bowl. Cover with cloth and let rise in a warm place (30°C or 86°F) for 30 minutes.
• Tear the dough and roll it into a ball.
• it is now ready for use.