Ingredients:
- 500 gr 00 flour (+50g to work the dough)
- 3 eggs + 1 egg yolk
- 1 cup warm milk
- 100 gr butter (room temperature)
- 15 gr brewer’s yeast or 7gr dry yeast (The rising time will be longer if you use dry yeast)
- 20 gr honey
- 20 gr parmesan
- 1 tsp salt
- 200 gr prosciutto (cut into small cubes)
- 200 gr emmental* (cut into small cubes)
You can substitute any cheese that melts.
Preparation:
- Mix yeast with ½ cup milk and honey.
- Mix flour and Parmesan cheese. Make a well. Add yeast mixture, ¼ cup milk, eggs, butter, salt and work dough until elastic and smooth. Form into a ball. Place in a deep bowl, cover and leave to rise.
- Make small 30gr balls. Flatten dough into discs. Place diced prosciutto and cheese on top of each disk. Take a 24 or 26 cm cake tin or Emile Henry quiche pan, butter it and place the balls
- Leave 1 cm of space between each one.
- Cover with a dishcloth. Leave to rise until they all touch. Beat egg yolks and ¼ cup milk. Brush tops of balls, let rise again.
- Bake at 400°F for 20 to 30 minutes, depending on oven.
- Cool and serve.
