For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
For the butter: Cut the butter into 1? chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.
Spread the butter on a piece of plastic wrap and shape into an 8? square. Wrap and refrigerate for 30 minutes.
Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9? square, then wrap and refrigerate for 30 minutes.
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|Serving Size: 1 Serving (1g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.2mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 14.5mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
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