Preparation

1. 1

   Step 1 of 9: In a saucepan, combine 25 g of type 0 flour and 125 ml of whole milk, mixing with a whisk. Transfer to low heat and, still stirring, cook until you obtain a sticky cream.

2. 2

   Step 2 of 9: Pour the milk roux into a bowl and let it cool.

3. 3

   Step 3 of 9: In a large bowl, combine 475 g of type 0 flour, 7 g of dehydrated brewer's yeast, 15 g of granulated sugar, 150 ml of whole milk, 80 g of melted butter, 1 egg, 2 egg yolks, 6 g of fine salt, and 1 tablespoon of dried oregano.

4. 4

   Step 4 of 9: Add the milk roux and begin kneading until you obtain a smooth, elastic dough.

5. 5

   Step 5 of 9: Transfer the dough to a work surface, do a round of folds, and place it in a bowl to rise until doubled in size, covered with plastic wrap.

6. 6

   Step 6 of 9: Take the dough back, tear off pieces of about 80 g, and shape them into balls.