Savory buchteln

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.

Pour the milk roux into a bowl and let it cool.

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.

Add the milk roux and begin kneading until you obtain a smooth, elastic dough.

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.

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

Melt 100 g of butter and pour it into the baking mold you have chosen. Dip the balls in the butter and arrange them neatly in the mold.

Cover again with plastic wrap and let rise until doubled.

Bake in a fan oven at 160° for about 20 minutes or until golden brown.